Ragoût pork cutlet (Ragu suon heo) from Indochine / Saigon: Baguettes and Banh Mi: Finding France in Vietnam by Luke Nguyen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on April 12, 2025

    I accidentally started cubing the pork before I realized it was supposed to be a cutlet. But I think that worked better because I served it over rice with some sides and it didn't need a fork and knife. Excellent flavours, and the sauce becomes rich and thick. I'll definitely make this again.

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