Kho (cooking technique)

Kho (庫, meaning "to braise", "to stew", or "to simmer" ) or kha (ខ) is a cooking technique in Vietnamese and Cambodian cuisine, where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper, garlic, shallots, and ginger. The resulting dish is salty and savory, and meant to be eaten with rice noodles, baguettes, or steamed rice.

Particular dishes
In Vietnamese, beef stew is called bò kho or thịt bò kho and fish stew is called cá kho or cá kho tộ (tộ referring to the clay pot in which the dish is cooked). The style of cooking, particularly caramelizing fish in a clay pot is considered very old. For fish stew, catfish is preferred, particularly in Southern Vietnam. Chicken stew, called gà kho or gà kho gừng (gừng meaning "ginger"), is less popular. Vegetarian stew may also be prepared.