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 steamed rice.

Varieties

Pork, fish, shrimp, and poultry are the most common choices for a kho dish. Fried tofu is sometimes added to a pork kho dish. Beef is almost never used. Bo kho, a dish made of beef is not considered a kho dish even though it has the word "kho" in it.^{[citation needed]} It is more of a soup to be eaten with rice noodles or bread, never with 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