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Kho (cooking technique)

Cooking technique in Vietnamese and Cambodian cuisine

Kho

Bò kho
Alternative names	Kha
Type	Stew
Place of origin	Vietnam
Region or state	South East Asia
Associated cuisine	Vietnamese and Cambodian cuisine
Main ingredients	Sugar, water or coconut juice, fish sauce, soy sauce, and aromatics

Kho (chữ Nôm: 庫, meaning "to braise", "to stew", or "to simmer"^[1]) or kha (Khmer: ខ) is a cooking techniqueinVietnamese and Cambodian cuisine,^[2][3] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauceorsoy sauce and aromatics such as pepper, garlic, shallots, and ginger.^[4] The resulting dish is salty and savory, and meant to be eaten with rice noodles, baguettes, or steamed rice.

Particular dishes[edit]

In Vietnamese, beef stew is called bò khoorthịt bò kho and fish stew is called cá khoorcá kho tộ (tộ referring to the clay pot in which the dish is cooked). The style of cooking, particularly caramelizing fish in a clay pot is considered very old.^[5] For fish stew, catfish is preferred, particularly in Southern Vietnam. Chicken stew, called gà khoorgà kho gừng (gừng meaning "ginger"), is less popular. Vegetarian stew may also be prepared.

• 
  Thịt lợn kho
• 
  Cá kho
• 
  Gà kho
• 
  Thịt kho tàu
• 
  Kuyteav khor ko

See also[edit]

• Brining
• Jorim
• List of stews
• Food portal

References[edit]