Easy Cá Kho (Vietnamese Braised & Caramelized Catfish)

This Cá Kho (or Cá Kho Tộ) recipe comes straight from my mom’s kitchen—tender catfish braised in a rich caramelized sauce. Served in a clay pot, it’s comfort food that tastes like home.

What is Cá Kho?

In Vietnamese, cá means fish, and kho is a way of cooking that usually involves braising or caramelizing. That’s why you’ll find so many “kho” dishes in our cuisine—like Bò Kho (beef stew), Gà Kho Gừng (ginger chicken), or the ever-comforting Thịt Kho (caramelized pork).

Cá Kho—braised fish—comes in many styles depending on where you are in Vietnam.

In the North, people often use freshwater fish like carp, and pair it with bold flavors: galangal, ginger, even fermented mustard greens or crab paste for extra depth.

In Central Vietnam, being right by the sea, saltwater fish takes the spotlight—horse mackerel, kingfish, anchovies, tuna—usually simmered in a dark caramel sauce or stewed with pineapple and tomatoes for that tangy-sweet balance.

And then there’s the South. People love using catfish or snakehead fish, gently braised in a clay pot—hence the famous Cá Kho Tộ. It’s savory-sweet, melt-in-your-mouth tender, and carries that cozy clay pot aroma that feels like home.

The recipe I’m sharing here is Southern-style Cá Kho. For me, it’s more than just a dish—it’s the taste of family meals, and the memory of cheap but soulful plates of rice and fish from my student days in Saigon.

Ingredients

Traditionally, Cá Kho is cooked in a clay pot, but don’t stress if you don’t have one—any heavy-bottomed pot or pan will do. Got a cast-iron pot? Even better, it holds the heat beautifully.

• Fish – Fatty fish like catfish or salmon are perfect. Cut them into thick steaks so they stay tender during the slow braise and soak up all that flavor.
• Sugar – Used to caramelize the sauce and season the fish. If you already have nước màu (Vietnamese caramel sauce) or even molasses, you can skip the caramelizing step.
• Fish Sauce – The backbone of Vietnamese cooking. Go for a good-quality brand—it really makes a difference here.
• Salt – Not just for seasoning, but also to help keep the fish firm so it doesn’t fall apart as it cooks.
• Peppercorns – Add a gentle heat and earthy depth. I usually keep them whole for a subtle, slow infusion.
• White Scallion Stalks & Shallots – The white part of scallions is a classic aromatic in Vietnamese kitchens, and shallots work beautifully too. Save the green tops for garnish.
• Boiling Water – A little mom-approved trick: always use boiling water. It helps remove any fishy smell right from the start.
• Cooking Oil – For making the caramel base and searing the fish before braising.

Instructions

Step 1: Prep the Fish – If using frozen catfish, thaw and rinse it with water and a bit of ginger to remove any fishy smell. Pat dry, then season with fish sauce, sugar, salt, and scallions. Let it marinate for at least 30 minutes.

Step 2: Make the Caramel Base – In a heavy-bottomed pot, heat oil and sugar over medium heat. Stir until the sugar melts and turns amber.

Step 3: Sear the Fish – Add the marinated catfish to the pot. Quickly sear on both sides so it’s coated in the caramel sauce. Pour in the marinade and just enough BOILING water to cover the fish. Add peppercorns, cover, and simmer on low heat for 1–3 hours (the longer, the richer). Don’t stir—the fish will be very tender.

Step 4: Finish & Serve – If the sauce is too thin after braising, uncover and cook over medium-high heat until it thickens. Serve hot with steamed rice.

How to Serve Cá Kho

In the Mekong Delta, the classic way to enjoy Cá Kho is with a plate of fluffy jasmine rice and a bowl of Canh Chua (Vietnamese sweet and sour soup). The savory richness of the fish and the tangy-sweet broth balance each other so well—it’s a match made in heaven.

On cooler days, or when you just want something extra cozy, try it with a warm bowl of rice porridge (Cháo). Simple, hearty, and the kind of comfort food that feels like a hug.