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Kho (cooking technique)

Bò Kho
Bo Kho.jpg
Bò kho (beef stew)
TypeStew
Place of originVietnam
Region or stateSouth East Asia
Main ingredientsBeef; fish sauce, sugar, water or coconut juice
Thịt lợn kho (braised pork belly)

Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer" [1] in which a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice. The resulting dish is salty and savory, and meant to be eaten with rice noodles, French bread, or steamed rice.

Particular dishes

Beef kho is called bò kho or thịt bò kho (see es:Bò kho, vi:Bò kho), and fish kho is called cá kho or cá kho tộ (tộ referring to the clay pot in which the dish is cooked). For fish kho, catfish is preferred, particularly in southern Vietnam. Chicken kho, called gà kho or gà kho gừng (gừng meaning "ginger"), is less popular. Vegetarian kho may also be prepared.

See also

References