Thịt Kho Măng Trứng Instant Pot (Vietnamese Caramelized Pork, Bamboo Shoots and Eggs)

  • Servings: 8 or more bowls
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen


  • 3 lbs of Pork Picnic, Butt or Belly (cut into large chunks, 1-2 inches thick)
  • 2 lbs of bamboo shoots
  • 1 dozen eggs
  • 1 – 2 shallots (minced)
  • 4 green onions (white part smashed and minced for marinade, green part chopped for garnishes)
  • Fish sauce (I used Red Boat.  Another good brand is 3 Crabs)
  • Sugar
  • Ground pepper
  • Coconut Caramel Sauce for color (make your own if you wish), see FAQs #8 for photo reference
  • 4 cups of Coco Rico Soda (or coconut water)
  • 1 cup of water
  • cooking oil
  • mushroom seasoning
  • red chili to garnish


  1. Parboil pork for 5-10 minutes on the stove top. Rinse well with sink water and pat dry.  In a mixing bowl add 5 tbsp of fish sauce, 3 tbsp of sugar, 1/2 tsp of ground pepper (more or less to your taste) and 1/4 tsp of coconut caramel sauce.  Mix marinade well and add chopped onion and 2/3 of the minced shallot.  Toss the pork into the marinade and allow it to sit in the refrigerator for an hour or more.
  2. For the eggs, place on a trivet/steamer basket.  Add about 2 cups of water to inner pot.  Select Manual/Pressure Cook, High Pressure, 4 minutes.  Quick release when cook time is over.  Gently remove eggs and drop them into an ice bath for 5 minutes.  Peel and set aside.
  3. For the bamboo shoots, cut them into large chunks.  Boil them on stove top for 5 minutes.  Remove, drain and pat dry.  In a deep skillet, add 2 tbsp of cooking oil.  Once hot add the remainder minced shallot follow by bamboo shoots.  Toss for about 2-3 minutes.  Season with about 2 tbsp of mushroom seasoning.  Set aside.
  4. Add pork along with the marinade sauced into inner pot.  Gently add peeled eggs.  Pour 4 cups of Coco Rico Soda, 1 cup of water, 1/2 cup of fish sauce.  Select Manual/Pressure Cook, High Pressure, 30 minutes, 10 minutes NPR.
  5. Once Cook Time is over, wait additional 10 minutes then Quick Release. Open lid and add saute bamboo shoots.  Taste the sauce and make adjustments with sugar and/or fish sauce if necessary.  Garnish with chopped green onion and fresh chili.  Serve with rice, raw vegetables (cucumber and tomato), boiled vegetables (broccoli and chayote) or fermented cabbage!


20180603_1901383081211806722168247.jpg20180603_191001453646847676406634.jpgHomegrown tomatoes are very sweet!


25 Comments on “Thịt Kho Măng Trứng Instant Pot (Vietnamese Caramelized Pork, Bamboo Shoots and Eggs)”

  1. Is it ok to keep the pork marinated overnight? Or is that too long? I know this recipe is pretty easy but I was thinking of preparing it the night before since I get home around 10pm and would like to just be able to put everything together without having to wait the hour for the pork to marinate before cooking as it would be pretty late by the time I’m done

  2. I wonder why you didn’t add the bamboo shoots when you add the pork and eggs. Would that over cook the bamboo shoots? I like your recipe as I also add bamboo shoots to my camalized pork dish. I found that they taste a bit “raw” if I don’t add them soon after the pork … Trying to use my instant pot to make this dish the first time. Thanks.

    • Hello, I do worry that they would be overcooked or too salty if sitting in the fish sauce liquid for too long. I like to boil the bamboo shoots separately to get rid of the sourness. Then I saute it and add a bit of seasoning to make it more flavorful before adding in with the pork/eggs.

  3. Can I omit the mushroom seasoning? Or is there another more common seasoning I can use instead? I couldn’t find mushroom seasoning.

  4. Found your website yesterday. Tried out this recipe today after work. I was very hungry (and impatient) so I only marinated the meat for about half an hour. I didn’t make caramel sugar but the color still turned out a beautiful amber in the end. I used a few cans of Coco Rico soda. So fast yet so yummy!!! I am in love with this dish. Thank you Katie! I will try “Canh Bun” next. I grew up with this noodle soup and have not had it for the last thirty years. Can’t wait!!!!

    • Yes, together to achieve that nice amber color on the skin. I personally have not tried cooking with quail eggs under pressure. Perhaps it’s safer to add them afterward while in Saute mode?

  5. Hi Katie!
    Im new to the IP game so a bit confused.
    When you say 30 min high pressure, 10min NPR, Does that mean cook on high P for 30min AND additional 10 min for natural pressure release?

    • Hi Tracy, yes! Set your cook time to 30 minutes high pressure. After the cook time is over, wait 10 minutes then manually release the remaining pressure using the valve.

    • Hi Jess, in parenthesis after the coco rico ingredient I put coconut water as the substitute. Coconut water (depending on the brand you use) might not be as sweet as the coco rico soda so therefore, adjust the seasoning (fish sauce and sugar) accordingly to your taste.

    • Hi, there is a print button under the tittle, upper right hand corner by the Serving size. That should generate the printer friendly version.

  6. Katie,
    I love bamboo. Sadly, I’ve never tried cooking with it before. Did you use canned ones? It is easier for me to find canned bamboo shoots. If I use canned ones, would I follow the same instructions, or would you recommend other instructions with canned bamboo? Thank you.

  7. Thanks for the recipe, Katie! This is good but a little sweet for us. I would cut back on sugar the next time I make it. Now I have a lot of left over. Would adding more fish sauce make it less sweet? Thanks again!

    • Yes, adding more fish sauce. Hard to cater to everyone’s taste which is by the end I usually put cater to your taste and adjust accordingly. You can also dilute with some water. 🙏

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