Kho (cooking Technique) - Wikipedia

Cooking technique in Vietnamese cuisine Kho

Thịt kho
Type	Stew
Place of origin	Vietnam
Region or state	Southeast Asia
Associated cuisine	Vietnamese and Cambodian
Main ingredients	Nước màu (caramel sauce), water or coconut juice, fish sauce or soy sauce, and spices

Kho (chữ Nôm: 𤋹,𪹜, meaning "to simmer", "to braise", or "to stew")[1] is a traditional Vietnamese cooking technique[2] where a protein source, such as beef, pork, poultry, fish, shrimp, or fried tofu, is marinated in fish sauce or soy sauce and spices, such as pepper, garlic, shallot, and ginger, then simmered on medium-low heat in a mixture of nước màu (caramel sauce) and water or a water substitute, such as coconut juice. The resulting kho dish is sweet, salty, and savory, and meant to be eaten with steamed rice.[3]

Origin

[edit]

The Vietnamese believe that the kho cooking method was born out of need.[4]

For most of Vietnam's history, its economy was oriented around subsistence agriculture and subsistence fishing and did not generate a great deal of wealth.[5] Most Vietnamese were, therefore, just poor peasants, who worked as farmers and fishermen, trying to make ends meet. Kho was created and became popular within their demographic because it helped them stretch the very limited budgets that they had for food in two distinct ways.[4][3]

First, kho is a technique where protein sources can be simmered for a long time to make them much more tender. Therefore, tougher, and thus cheaper, cuts of meat can be utilized. This appealed to Vietnamese peasants, who didn't always have access to more-costly preferred cuts.[4][6]

Second, kho dishes can be modified to encourage eating a great deal of rice and little meat. By adjusting some of the ingredients, these dishes can be made to be mild or intensely sweet and/or salty. The latter option forces diners to consume: (1) less of the kho dish, which is mainly meat, the most expensive part of the meal, and (2) much more rice, which makes up the cheapest component of the meal. Appetites can, thus, be satiated inexpensively, a plus for Vietnamese peasant families.[4][7]

From the above reasoning, one can see how kho was born out of necessity during Vietnam's impoverished past. Even though Vietnam has become a prosperous nation following the Đổi Mới reforms that were initiated in 1986,[8] this economical cooking method continues to be employed by a vast majority of the population. Essentially, what started out as just poor peasant food is now served and eaten at the tables of basically all Vietnamese households regardless of socioeconomic status.[1][3]

Particular dishes

[edit]

Below is a list of kho dishes from most to least popular:

• Bò kho – A type of beef (bò) stew.
• Thịt kho trứng – A pork (thịt) and egg (trứng) stew.
• Cá kho tộ – A dish of fish (cá) braised in a clay pot (tộ) considered to be very old.[9] The dish is traditionally made using catfish or snakehead fish, both of which are cheap and found in abundance in the Mekong Delta, where the dish is believed to have originated.[10]
• Gà kho gừng – Chicken (gà) with ginger (gừng). Chickens, especially those raised and eaten in Vietnam, can sometimes have a slightly gamey flavor. Chicken kho is usually prepared with ginger to remove this unsavory taste.[11]
• Kho chay – A vegetarian (chay) alternative of braised tofu and mushrooms that is particularly enjoyed by Vietnam's religious majority, the Mahayana Buddhists, who, because of their beliefs, must refrain from consuming meat.[3][12]

There are also vegetarian versions of all the above kho dishes that use imitation meat in lieu of the animal proteins that the original recipes call for: (1) bò kho chay,[13] (2) thịt kho trứng chay,[14] (3) cá kho tộ chay,[15] and (4) gà kho gừng chay.[16]

As is customary in Vietnam, all the aforementioned mains are served with a side of steamed rice,[1] except for bò kho, which is more commonly eaten with various types of noodles or a simple baguette.[17][18][19]

• Bò kho
• Thịt kho trứng
• Cá kho tộ
• Gà kho gừng

Popularity

[edit]

This cooking technique has been adopted into the culinary repertoire of neighboring Cambodia, where it is called kha (Khmer: ខ), a loanword from Vietnamese kho.[20][21]

See also

[edit]

• Brining
• Jorim
• List of stews
• Food portal

References

[edit]

1. ^ a b c Nguyen, Andrea Q. (6 February 2002). "The Taste of Tet: It wouldn't be the New Year without kho, the ultimate Vietnamese comfort food". Los Angeles Times.
2. ^ Nguyen, Sylvia (13 November 2023). "The Art of 'Kho'". Nguyen Food Stall. Retrieved 13 November 2024. 'Kho' is a traditional Vietnamese cooking method.
3. ^ a b c d Chau, Giao (24 November 2020). "How to make kho — the ultimate Vietnamese comfort food". Canadian Broadcasting Corporation. Retrieved 4 August 2021.
4. ^ a b c d Fisher, Barbara (17 April 2007). "Cooking the Soul Food of Vietnam: Kho". Tigers and Strawberries. Retrieved 28 June 2025.
5. ^ "Agriculture and Fishing". Open Development Mekong. 9 February 2015. Retrieved 28 June 2025.
6. ^ "How to: Buy Cheaper Cuts of Meat and Save Money on Groceries". Smithsonian Asian Pacific American Center. 17 October 2011. Retrieved 28 June 2025.
7. ^ Phạm, Khôi (26 February 2025). "How Cá Cắt Khúc Becomes My Personal Touchstone of Vietnamese Cuisine". Saigoneer. Retrieved 28 June 2025.
8. ^ Miltimore, Jon (24 June 2024). "How Vietnam Went from the Poorest Economy in the World to a Prosperous Exporter". Foundation for Economic Education. Retrieved 28 June 2025.
9. ^ 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. 16 (1). Taylor & Francis: 77–99. doi:10.1080/19442890.2024.2303794.
10. ^ "Ca Kho To - Caramelized Fish In Clay Pot". Rouxtine Recipes. 4 April 2023. Retrieved 28 June 2025.
11. ^ Du, Becca (31 December 2024). "30-Minute Ga Kho (Vietnamese Caramelized Chicken)". Cooking Therapy. Retrieved 28 June 2025.
12. ^ Thai, Thao (9 January 2023). "The Mindful Spirituality of Ăn Chay". Simply Recipes. Retrieved 28 June 2025.
13. ^ Pagot, Thomas (17 September 2022). "Vegan Vietnamese 'Beef' Stew (Bò Kho Chay)". Full of Plants. Retrieved 28 June 2025.
14. ^ Nguyễn, Diên (3 August 2022). "2 cách làm thịt kho trứng chay từ đậu hũ thơm ngon ăn cơm ngày Rằm" (in Vietnamese). Việt Giải Trí. Retrieved 28 June 2025.
15. ^ Hoang, Irene (8 January 2012). "Ca Kho To Chay / Vegetarian Fish Clay Pot". Pink and Blings. Retrieved 28 June 2025.
16. ^ Nhật, Hân (26 August 2021). "Cách làm gà kho gừng chay tốn cơm tại nhà". Ẩm Thực Độc Hay (in Vietnamese). Retrieved 28 June 2025.
17. ^ Pham, Sophie (3 May 2024). "Authentic Bo Kho (Vietnamese Beef Stew)". Delightful Plate. Retrieved 28 June 2025.
18. ^ Divers, Tom (8 March 2013). "Beef Stew (Bò Kho)". Vietnam Coracle. Retrieved 28 June 2025.
19. ^ "Bo Kho: Must Try Vietnamese Stew". Propaganda Vietnamese Bistro. 10 December 2024. Retrieved 28 June 2025.
20. ^ 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.
21. ^ Pou, Saveros (1992). "Khmer Cuisine Vocabulary" (PDF). Kambodschanische Kultur. 4. Berlin: 343–353. Among the above listed verbs, only a few turn out to be loanwords. Kha 'to stew in soy- or fish-sauce' could be ascribed to vt. (Vietnamese) kho.

v t e Cooking techniques
List of cooking techniques
Dry	Conduction Dry roasting Hot salt frying Searing Convection Baking Roasting (modern) Smoking Barbecue Radiation Charbroiler Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet	High heat Blanching Boiling Decoction Parboiling Shocking Reduction Low heat Coddling Creaming Infusion Poaching Simmering Low-temperature cooking Smothering Steeping Stewing Indirect heat Bain-marie (Double boiling) Sous vide Double steaming Steaming
Fat-based	High heat Basting Blackening Browning Frying Deep frying Pan frying Shallow frying Stir frying Sautéing Low heat Gentle frying Sweating
Mixed medium	Carryover cooking Barbecuing Braising Caramelization Deglazing Discada Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)
Device-based	Air frying Microwaving Pressure cooking Pressure frying Slow cooker Thermal cooking
Non-heat	Aging Brining Burying in ground Curing Drying Fermenting Juicing Pickling Purée Salting Souring
See also	List of cooking appliances List of cooking vessels Outdoor cooking Food preparation Food preservation Food safety
Category

v t e Vietnamese cuisine
Rice/Xôi dishes	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
Noodles	Bánh canh Bánh ướt Bánh đa cua Bún bò Huế Bún cá Bún chả Bún chả cá Bún đậu mắm tôm Bún mắm Bún mắm cua Bún mọc Bún ốc Bún riêu Bún thang Bún thịt nướng Cao lầu Hủ tiếu Mì Mì Quảng Miến Phở Phở khô Gia Lai
Staples	Cá kho Cá khô Canh chua Chả Chả trứng Dồi Dưa muối Giò lụa Giò thủ Rau muống xào tỏi Ruốc Thịt kho tàu
Salads/rolls/rice paper	Bánh cuốn Bánh ướt Bò bía Bò nướng lá lốt Gỏi cuốn Nem chua Nộm (Nộm hoa chuối · Nộm sứa)
Beverages	Bia hơi Chanh muối Cơm rượu Egg soda Rượu cần Rượu đế Rượu nếp Rượu rắn Rượu thuốc Sugarcane juice Vietnamese egg coffee Vietnamese iced coffee
Condiments/sauces	Basil Crispy fried shallot Fig leaves Kinh giới Mắm nêm Mắm ruốc Mắm tép Mắm tôm Mẻ Nước mắm Rau răm Rice paddy herb Scallion Tía tô Tương đen Xì dầu
Bánh (cakes/breads)	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
Desserts/snacks	Beef jerky Chè Chè bà ba Chè đậu trắng Chè đậu xanh Chè hạt sen Chè trôi nước Kẹo cu đơ Ô mai Pumpkin seeds Sunflower seeds Watermelon seeds
Street food	Bánh mì Bánh rế Chuối nếp nướng Nem nướng Snail Trứng vịt lộn Phá lấu Bánh tráng trộn
Ethnic minorities' food & drinks	Rượu Tà-vạt (Katu people) Bánh sừng trâu (Katu people) Bánh cống (Khmer Krom) Bánh thốt nốt (Khmer Krom) Bún kèn (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 lò mò (Cham people) Pa pỉnh tộp (Thái people) Nặm pịa (Thái people) Thắng cố (Hmong people)
Others	Bird's nest soup Bò 7 món Bột sắn Chả giò Chạo tôm Chả cá Lã Vọng Dog meat Fishcake Gạch Gỏi lá Kon Tum Gỏi nhệch Tiết canh Quẩy
Cooking appliances	Lò trấu Hoàng Cầm stove Niêu đất Chõ
Vietnam portal Food portal  Category: Vietnamese cuisine

v t e Cambodian cuisine
Individual dishes	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 Prohet Samlor kako Samlor machu (Samlor machu ktis) Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Nhoam svay Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Bor bor thnaut Cha huoy teuk Chek ktis Kralan Leas hal Nataing Num akor Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num plae ai Num pom Sankya lapov Poat dot Trei ngeat ovlek Vawee
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine