Kho (cooking technique)

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Bò Kho
Bo Kho.jpg
Bò kho (beef stew)
Type Stew
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
Thịt lợn kho (braised pork belly)

Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer" [1] 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.

Particular dishes[edit]

See also[edit]