Kho (cooking technique)

Bò Kho

Bò kho (beef stew)
Type	Stew
Place of origin	Vietnam
Region or state	South East Asia
Main ingredients	Beef; fish sauce, sugar, water or coconut juice
Cookbook: Bò Kho  Media: Bò Kho

Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer" ^[1] 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.

Particular dishes

• Bò kho (beef stew); see es:Bò kho, vi:Bò kho

See also

• Clay pot cooking
• List of stews
• Food portal

References

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