Kho

For the traditional outfit worn by Bhutia, see Kho (costume).

Kho (Vietnamese for "to braise", "to stew", or "to simmer") is a cooking technique in Vietnamese cuisine in which 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 meant to be eaten with rice noodles, bread or steamed rice.

See also

• Clay pot cooking

External links

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