Kho is a traditional Vietnamese cooking technique where protein is marinated, then slowly simmered in a rich caramel sauce and liquid until tender and flavorful. It’s often considered the soul food of Vietnam.
Kho: Vietnamese Simmering Art
Kho is a traditional Vietnamese cooking technique where protein is marinated, then slowly simmered in a rich caramel sauce and liquid until tender and flavorful. It's often considered the soul food of Vietnam.
Ingredients
- 1 kg Protein source (e.g. beef
- 3 tbsp Fish sauce or soy sauce
- 1 tsp Black pepper freshly ground
- 4 cloves Garlic minced
- 2 pieces Shallots minced
- 1 inch Ginger sliced or minced
- 3 tbsp Nước màu (caramel sauce) homemade or store-bought
- 1 cup Water or coconut juice
- 1 tbsp Sugar
- 2 tbsp Cooking oil
Instructions
- Step 1: Marinate the protein source (beef, pork, poultry, fish, shrimp, or fried tofu) with fish sauce (or soy sauce for vegetarian), pepper, minced garlic, shallots, and sliced ginger. Let it marinate for at least 30 minutes, or preferably longer in the refrigerator.
- Step 2: Prepare the *nước màu* (caramel sauce) if you don't have it ready. Heat sugar in a pan over medium heat until it caramelizes to a deep amber color. Be careful not to burn it. Alternatively, use store-bought *nước màu*.
- Step 3: In a pot or clay pot (*tộ*), add a little cooking oil and sauté any remaining garlic, shallots, and ginger until fragrant. Add the marinated protein and sear briefly until lightly browned.
- Step 4: Pour in the *nước màu* and enough water or coconut juice to barely cover the protein. Bring the mixture to a simmer.
- Step 5: Reduce the heat to medium-low, cover, and let it simmer slowly until the protein is tender and the sauce has thickened and reduced to a rich consistency. This can take anywhere from 45 minutes to 2 hours, depending on the protein. Stir occasionally to prevent sticking.
- Step 6: Taste and adjust seasoning with more fish sauce, sugar, or pepper if needed. Serve hot with steamed rice and fresh vegetables or herbs.
Notes
Kho dishes are incredibly versatile. You can use various protein sources like beef, pork, chicken, fish, shrimp, or fried tofu. Vegetarian versions often use imitation meats for dishes like *bò kho chay* (vegan beef stew), *thịt kho trứng chay* (vegan pork and egg), *cá kho tộ chay* (vegan claypot fish), and *gà kho gừng chay* (vegan ginger chicken). Serve your Kho dish with steamed rice and fresh herbs for a complete meal.
