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 cooking method that usually involves braising or caramelizing.
That’s why you’ll see so many “kho” dishes in our cuisine—like Bo Kho (beef stew), Ga Kho Gung (ginger chicken), or the ever-comforting Thit Kho (caramelized pork).
Cá Kho Across Vietnam
Up North, people use freshwater fish like carp, cooked with bold, punchy flavors—galangal, ginger, sometimes fermented mustard greens or crab paste for that extra depth.
In Central Vietnam, saltwater fish takes the stage—horse mackerel, kingfish, tuna—simmered in dark caramel or stewed with pineapple and tomatoes to get that perfect tangy-sweet balance.
Down South, it’s popular to use catfish or snakehead, gently braised in a clay pot (Cá Kho Tộ). It’s savory-sweet, melt-in-your-mouth tender, and carries that cozy, homey clay pot aroma.
Ingredients
Traditionally, Cá Kho is cooked in a clay pot, but any heavy-bottomed pot—like a cast-iron one—works perfectly.
- Fish – Fatty fish like catfish or salmon work best. Cut them into thick steaks so they stay tender during the slow braise and soak up all that caramelized goodness.
- Sugar – For caramelizing the sauce and seasoning the fish. If you already have nuoc mau (Vietnamese caramel sauce) or even molasses, you can skip the whole caramel step.
- Fish Sauce – The soul of Vietnamese cooking. It’s not just for nuoc cham dipping sauce; a good splash brings rich umami to any dish. Choosing a quality brand makes all the difference.
- Salt – Not just for seasoning, but also to keep the fish firm so it doesn’t fall apart while cooking.
- Peppercorns – Add gentle heat and earthy depth. I usually leave them whole so the flavor seeps slowly.
- White Scallion Stalks & Shallots – The white part of scallions, one of the essential Vietnamese herbs, forms the aromatic base of many dishes, while shallots add an extra layer of fragrant depth. Save the green tops for garnish.
- Boiling Water – A little mom-approved trick: pouring boiling water over the fish helps remove any fishy smell right from the start.
- Cooking Oil – For building that rich caramel base and searing the fish before it goes into the braise.
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: Sear the Fish
- In a heavy-bottomed pot, heat oil and sugar over medium heat. Stir until the sugar melts and turns amber.
- Add the marinated catfish to the pot. Quickly sear on both sides so it’s coated in the caramel sauce.
Step 3: Cook & Finish
- 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 as the fish is very tender and can easily fall apart.
- If the sauce is too thin after braising, uncover the pot and simmer over medium-high heat until it thickens. Adjust the seasoning at the end, and serve piping hot with steamed rice.
Expert Tips
Choose the right fish: Fatty fish like catfish or salmon soak up the sauce beautifully and stay tender during braising.
Caramel matters: Don’t rush the caramel—let it turn a rich amber color for that signature sweet-savory depth.
Boiling Water Trick – Pouring boiling water over the fish instead of using room temperature water helps get rid of any fishy smell. This is a little trick Vietnamese moms swear by!
Pair with Canh Chua – 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 against the tangy-sweet broth creates a perfect balance.
More Ideas for Vietnamese Family Meals
🍳 Savory Dishes
- Trung Chien – Vietnamese-style omelette
- Thit Kho Tieu – Braised pork with black pepper
- Thit Kho Trung – Pork braised with boiled eggs in a sweet-savory coconut water
- Suon Ram – Caramelized pork ribs
- Ga Xao Sa Ot – Stir-fried chicken with lemongrass and chili
- Ga Ro Ti – Coconut chicken, Mekong Delta style
- Ca Chien – Vietnamese fried fish
🥣 Canh (Soups)
- Canh Bi Do – Pumpkin soup, naturally sweet and nourishing.
- Canh Rau Den – Amaranth soup, mild and earthy, perfect for cooling down a hearty meal.
Cá Kho (Vietnamese Caramelized Catfish)
Ingredients
- 1 lb catfish steaks (fresh or frozen) (450g)
- 3 tbsp fish sauce (adjust to taste)
- 1½ tbsp granulated sugar (for the marinade, adjust to taste)
- ½ tsp salt (adjust to taste)
- ½ tbsp granulated sugar (for caramelizing; can substitute with Vietnamese caramel sauce, dark soy sauce, or molasses)
- 1 tbsp cooking oil
- 1 tbsp sliced white part of scallion or shallots
- ½ tbsp peppercorns
- Boiling water
Instructions
- If using frozen catfish, defrost and rinse it with water and a bit of ginger to remove any fishy smell. Pat the fish dry with paper towels.
- Season the catfish with fish sauce, sugar, salt, and sliced scallions. Let it marinate for at least 30 minutes to absorb the flavors.
- In a heavy-bottomed pot, heat the cooking oil and sugar over medium heat. Stir until the sugar melts and turns an amber color.
- Quickly add the marinated catfish to the pot. Turn off the heat and sear the fish on both sides, ensuring it’s coated in the caramel sauce.
- Pour the marinade into the pot along with enough boiling water to just cover the fish. Add the peppercorns. Cover with a lid and simmer on low heat for at least 1 hour. (For an even richer flavor, braise for 2-3 hours.) Avoid stirring or moving the fish during this time, as it becomes very tender and can easily break apart.
- If there’s too much liquid after braising, remove the lid and cook over medium-high heat until the sauce thickens to your desired consistency.
- Serve the braised fish with steamed rice.
