Kho (cooking technique)
Kho is own 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 stew is called bò kho or thịt bò kho and fish stew is called cá kho or cá kho tộ. For fish stew, catfish is preferred, particularly in southern Vietnam. Chicken stew, called gà kho or gà kho gừng, is less popular. Vegetarian stew may also be prepared.
