Kho (cooking technique)

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: 𤇌 or 庫, meaning "to braise", "to stew", or "to simmer") or kha (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 simmered on low or medium heat in a mixture of sugar, and water or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper, garlic, shallots and ginger. The resulting dish is salty and savory, and meant to be eaten with rice noodles, baguette, or steamed rice.

Particular dishes

Main article: Bò kho

In Vietnamese, 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