Kho (cooking technique)
|Place of origin||Vietnam|
|Region or state||South East Asia|
|Main ingredients||Beef; fish sauce, sugar, water or coconut juice|
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.
Beef kho is called bò kho or thịt bò kho (see es:Bò kho, vi:Bò kho), and fish kho is called cá kho or cá kho tộ (tộ referring to the clay pot in which the dish is cooked). For fish kho, catfish is preferred, particularly in southern Vietnam. Chicken kho, called gà kho or gà kho gừng (gừng meaning "ginger"), is less popular. Vegetarian kho may also be prepared.