Kho (cooking technique)

Kho (meaning "to braise", "to stew", or "to simmer"[1]) or khor (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, where 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, baguette, or steamed rice.

Bò Kho
Bò kho (beef stew)
TypeStew
Place of originVietnam
Region or stateSouth East Asia
Associated cuisineCambodian and Vietnamese
Main ingredientsBeef; fish sauce, sugar, water or coconut juice

Particular dishes
Thịt lợn kho (braised pork belly)
Main article: Bò kho

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

See also

References
  1. "The Taste of Tet; It wouldn't be the New Year without kho, the ultimate Vietnamese comfort food", by Andrea Q. Nguyen
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