This Stir-Fried Baby Shrimp and Pork Belly dish takes me right back to my childhood in Hanoi. It’s one of those simple but unforgettable meals that has stuck with me through the years. The kind of dish that instantly brings a smile to your face and warmth to your belly. I still remember how my Mum used to make it, way before we had a rice cooker at home. She cooked rice in a casserole, always leaving a layer of crispy, golden rice at the bottom. And that, my friend, was gold.
We’d take a piece of that crispy rice, line it with the stir-fried baby shrimp, and roll it up tightly in our hands. We called it “cơm nắm” – rolled crispy rice. The crunch of the rice with the savoury, slightly sweet shrimp was pure heaven. I’d eat one after another without even realising how many I’d had.
The beauty of simplicity
Stir-Fried Baby Shrimp and Pork Belly might look humble, but it’s packed with flavour. The pork belly is sliced into bite-sized pieces and stir-fried until just caramelised, releasing all its juicy, fatty goodness. Then in goes the baby shrimp – tiny but mighty, soaking up all that porky flavour, crisping up beautifully in the pan. A quick dash of fish sauce, sugar, pepper and a final toss with spring onions and chilli – and you’re done.
I honestly had two bowls of rice with this dish tonight and had to stop myself from going in for the third. It’s that moreish.
Where to find baby shrimp in the UK
Baby shrimp isn’t something you’ll easily find in most supermarkets here in the UK. If you’re lucky, you might spot it in a Vietnamese or Asian grocer, usually in the freezer section, imported directly from Vietnam. I found mine over the weekend in this shop, and my eyes lit up when I saw the packet. I was like opening a portal to my childhood. All the memories of my Mum making me “cơm nắm” when I was around my daughter’s age came rushing back.
A familiar favourite, but maybe not for everyone
This is a dish that almost every Vietnamese person will have grown up with – it’s like home on a plate. But I get that it might be a bit unfamiliar for others. My husband, for example, said the flavour was absolutely lovely, but he wasn’t sure how he felt about the tiny shrimp whiskers tickling his mouth. It made me laugh, but I get it – it’s a texture thing. Still, if you’re feeling curious, it’s definitely worth a try.
How to make Stir-Fried Shrimp and Pork Belly
This is one of those dishes that proves you don’t need a long list of ingredients to create something delicious.
Ingredients
- Baby shrimp – washed and drained thoroughly
- Pork belly – sliced into bite-sized pieces
- Fish sauce
- Sugar
- Ground pepper
- Spring onions – chopped
- Red chilli – optional
- Olive oil
Instructions
Heat a pan over high heat and add the sliced pork belly – no need to add oil as the pork will release its own fat. Stir-fry for about 10 minutes, until the edges are slightly caramelised.
Add the baby shrimp and continue to stir-fry for another 7 minutes. At this stage, don’t season it just yet, let the shrimp soak up all that lovely pork fat and dry out slightly.
Once the shrimp looks cooked and a bit crispy, add in fish sauce, sugar and ground pepper. Stir everything well to combine, then toss in the chopped spring onions and a few slices of red chilli if you like a bit of heat. Add a tablespoon of olive oil, give it one final stir and take it off the heat.
Serve it with lots of rice
Stir-Fried Baby Shrimp and Pork Belly is best enjoyed piping hot with generous spoonfuls of steamed rice. Or if you’re feeling nostalgic like me, go full Hanoi-style: grab a bit of crispy rice, roll it up with the shrimp and savour each bite like it’s the 80s-90s again.
Let me know if you give it a try or if you have any childhood food memories like this that just stay with you forever.
Stir-Fried Baby Shrimp and Pork Belly (Tép Rang Thịt Ba Chỉ)
Description
This stir-fried baby shrimp and pork belly is a beloved Vietnamese home-cooked dish that brings together tender pork belly and crispy baby shrimp in a sweet, savoury stir-fry. Simple to make with just a handful of ingredients, it’s full of rich flavour and best enjoyed with steaming hot rice. A comforting recipe packed with childhood memories, especially for those who grew up in Hanoi – and a delicious way to experience authentic Vietnamese cooking at home.
Ingredients
Instructions
-
- Heat the pan over high heat. Add the sliced pork belly to the dry pan - no oil needed. Stir-fry for around 10 minutes until the pork is slightly caramelised and golden.
- Add the baby shrimp (well drained) into the pan. Stir-fry together with the pork belly for about 7 minutes. Don't season yet, let the shrimp crisp up and soak in all the juicy fat.
- Season the mixture with fish sauce, sugar, and ground pepper. Stir well to coat the pork and shrimp evenly.
- Finish by tossing in chopped spring onions and sliced chilli, if using. Add a tablespoon of olive oil, stir for another minute, then remove from heat.
- Serve hot with plenty of steamed rice.
