Kho (cooking technique) explained

Kho
Alternate Name:Kha
Country:Vietnam
Region:South East Asia
National Cuisine:Vietnamese and Cambodian cuisine
Type:Stew
Main Ingredient:Sugar, water or coconut juice, fish sauce, soy sauce, and aromatics

Kho (Vietnamese: , meaning "to braise", "to stew", or "to simmer"[1]) or kha (Central Khmer: ) is a cooking technique in Vietnamese 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 sauce or soy 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

See 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). 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 kho or gà kho gừng (gừng meaning "ginger"), is less popular. Vegetarian stew may also be prepared.

See also

Notes and References

  1. https://www.latimes.com/archives/la-xpm-2002-feb-06-fo-kho6-story.html "The Taste of Tet; It wouldn't be the New Year without kho, the ultimate Vietnamese comfort food"
  2. Pou . Saveros . Khmer Cuisine Vocabulary . Kambodschanische Kultur . 1992 . 4 . Berlin . 343–353 . Kha "to stew in soy- or fish-sauce".
  3. Web site: 30 Cambodian foods every visitor needs to try . Goldberg . Lina . 22 December 2019 . . 4 August 2021 . The word kha refers to a style of cooking in Cambodia in which palm sugar is caramelized into a sticky syrup, then used as the base of the dish..
  4. Web site: How to make kho — the ultimate Vietnamese comfort food . Chau . Giao . 24 November 2020 . . 4 August 2021 . For the uninitiated, kho is a Vietnamese cooking technique and category of dishes in which a main ingredient is simmered in a caramel sauce, seasoned with fish sauce or soy sauce and aromatics such as pepper, garlic, shallots and ginger. ..
  5. Eusebio . Michelle S. . Campos . Fredeliza Z. . The Ethnoarchaeology of Restaurants in Southern Vietnam: Fish Stew Culinary Practices and Organic Residues in Earthenware Cooking Pots . Ethnoarchaeology . 19 January 2024 . 1–23 . 10.1080/19442890.2024.2303794.