Kho (cooking technique)
|Place of origin||Vietnam|
|Region or state||South East Asia|
|Main ingredients||Beef; fish sauce, sugar, water or coconut juice|
|Cookbook: Bò Kho Media: Bò Kho|
Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer"  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 savory, and meant to be eaten with rice noodles, French bread, or steamed rice.