Kho (meaning "to braise", "to stew", or "to simmer"[1]) or khor (Khmer: 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 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, baguette, or steamed rice.

Bò Kho

Bò kho (beef stew)
Type	Stew
Place of origin	Vietnam[citation needed]
Region or state	South East Asia
Associated national cuisine	Cambodian and Vietnamese
Main ingredients	Beef; fish sauce, sugar, water or coconut juice

Particular dishes

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). 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.

See also

• Brining
• Jorim
• List of stews
•  Food portal

References