Kho (cooking technique)
Alternative names | Kha |
---|---|
Type | Stew |
Place of origin | Vietnam |
Region or state | South East Asia |
Associated cuisine | Vietnamese and Cambodian cuisine |
Main ingredients | Sugar, water or coconut juice, fish sauce, soy sauce, and aromatics |
Kho (chữ Nôm: 庫, meaning "to braise", "to stew", or "to simmer"[1]) or kha (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine,[2][3] 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.[4] The resulting dish is salty and savory, and meant to be eaten with rice noodles, baguettes, or steamed rice.
Particular dishes
[edit]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.[5] 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.
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Cá kho
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Gà kho
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Kuyteav khor ko
See also
[edit]References
[edit]- ^ "The Taste of Tet; It wouldn't be the New Year without kho, the ultimate Vietnamese comfort food", by Andrea Q. Nguyen
- ^ Pou, Saveros (1992). "Khmer Cuisine Vocabulary" (PDF). Kambodschanische Kultur. 4. Berlin: 343–353.
Kha "to stew in soy- or fish-sauce"
- ^ Goldberg, Lina (22 December 2019). "30 Cambodian foods every visitor needs to try". CNN. Retrieved 4 August 2021.
The word kha refers to a style of cooking in Cambodia in which palm sugar is caramelized into a sticky syrup, then used as the base of the dish.
- ^ Chau, Giao (24 November 2020). "How to make kho — the ultimate Vietnamese comfort food". Canadian Broadcasting Corporation. Retrieved 4 August 2021.
For the uninitiated, kho is a Vietnamese cooking technique and category of dishes in which a main ingredient is simmered in a caramel sauce, seasoned with fish sauce or soy sauce and aromatics such as pepper, garlic, shallots and ginger. .
- ^ Eusebio, Michelle S.; Campos, Fredeliza Z. (19 January 2024). "The Ethnoarchaeology of Restaurants in Southern Vietnam: Fish Stew Culinary Practices and Organic Residues in Earthenware Cooking Pots". Ethnoarchaeology: 1–23. doi:10.1080/19442890.2024.2303794.
- Bánh chưng
- Bánh tét
- Cháo
- Cơm bình dân
- Cơm cháy Ninh Bình
- Cơm hến
- Cơm gà Quảng Nam
- Cơm lam
- Cơm nắm
- Cơm tấm
- Xôi
- Cá kho
- Cá khô
- Canh chua
- Chả
- Chả trứng
- Dồi
- Dưa muối
- Giò lụa
- Giò thủ
- Rau muống xào tỏi
- Ruốc
- Thịt kho tàu
- Bánh bao bánh vạc
- Bánh bèo
- Bánh bò
- Bánh bột chiên
- Bánh bột lọc
- Bánh cáy
- Bánh căn
- Bánh chay
- Bánh chuối
- Bánh chưng
- Bánh cốm
- Bánh dày
- Bánh da lợn
- Bánh đa nướng
- Bánh đa kê
- Bánh đậu xanh
- Bánh đúc
- Bánh ép
- Bánh gai
- Bánh giầy
- Bánh gio
- Bánh giò
- Bánh gối
- Bánh hỏi
- Bánh in
- Bánh ít (Bánh ít dừa · Bánh ít trần)
- Bánh khảo
- Bánh khoai mì
- Bánh khọt
- Bánh khúc
- Bánh lá
- Bánh lọt
- Bánh mật
- Bánh mì
- Bánh nậm
- Pâté chaud
- Bánh pía
- Bánh phu thê
- Bánh quai vạc
- Bánh rán
- Bánh tằm khoai mì
- Bánh tẻ
- Bánh tôm Hồ Tây
- Bánh tráng
- Bánh tráng nướng
- Bánh trôi
- Bánh chay
- Bánh xèo
food & drinks
- Rượu Tà-vạt (Katu people)
- Bánh sừng trâu (Katu people)
- Bánh cống (Khmer Krom)
- Bánh thốt nốt (Khmer Krom)
- Bún nước lèo (Khmer Krom)
- Bún xiêm lo (Khmer Krom)
- Cốm dẹp (Khmer Krom)
- Cơm nị (Khmer Krom)
- Ọm chiếl (Khmer Krom)
- Ò sui (Yao people)
- Khâu nhục (Tày people)
- Bánh gừng (Cham people)
- Tung lamaow/tung lò mò (Cham people)
- Pa pỉnh tộp (Thái people)
- Nặm pịa (Thái people)
- Thắng cố (Hmong people)
- Bai pong moan
- Bay sach chruk
- Beef lok lak
- Bok trop pgnon
- Chanang
- Cha kroeung
- Chha kh'nhei
- Chha trob
- Prahok ktis
- Kampot Pepper Crab
- Khor sach chrouk
- Kha
- Khor cheung chrouk
- Khmom ang
- Kola noodles
- Phahut
- Samlor kako
- Samlor ktis
- Samlor machu
- Samlor prahal
- Sngao mreah
- Sngor ngam ngov
- Stir-fried morning glory
- Trei boeng kanh chhet