Cá Kho is a quintessential dish in Vietnamese home cooking, loved for its tender, flavorful fish simmered in a rich, caramelized sauce.
When cooked and presented in a traditional clay pot, it earns the name Cá Kho Tộ, adding an extra touch of rustic warmth to this homestyle favorite.
What is Cá Kho?
In Vietnamese, cá means fish, while kho refers to cooking techniques like braising, stewing, or caramelizing. That’s why you’ll find a variety of “kho” dishes with different ingredients and methods. For example, Bò Kho is a hearty beef stew, while Gà Kho Gừng, Thịt Kho, and Cá Kho are caramelized chicken, pork, and fish dishes, respectively.
Just like the beloved Thịt Kho Trứng (braised pork with eggs), Cá Kho has many regional variations across Vietnam, with the Southern version being the most popular.
- Northern Vietnam: Carp fish varieties like common carp (cá chép) and grass carp (cá trắm) are often used, paired with fragrant ingredients such as galangal and ginger. To elevate the flavor, locals might add soybean sauce, fermented mustard greens, fresh crab paste, or even green tea.
- Central Vietnam: With its proximity to the sea, Central Vietnam favors saltwater fish like horse mackerel (cá nục), kingfish (cá thu), anchovies (cá cơm) or tuna (cá ngừ). These are braised in a rich Vietnamese caramel sauce or combined with vegetables like pineapple and tomato for a refreshing balance.
- Southern Vietnam: Freshwater fish such as catfish (cá ba sa) and snakehead fish (cá lóc) take center stage. These are often cooked in clay pots (tộ), giving rise to the name Cá Kho Tộ. This version is beloved for its tender, flavorful fish and rustic presentation.
The version I’m sharing here is the Southern-style Cá Kho. It brings back memories of my university days in Saigon, where I became a regular at a nearby Cơm Bình Dân (commoner’s rice) food stall.
They served a variety of comforting, home-style dishes, and I couldn’t get enough of their Cá Kho and Cánh Gà Chiên Nước Mắm (fish sauce chicken wings).
Ingredients
Traditionally, Cá Kho is cooked in a clay pot in Vietnam, but any heavy-bottomed pot or pan will do the trick. For the best results, I recommend using a cast-iron pot.
Fish: Choose fatty fish steaks like catfish or salmon.
Sugar: Used to caramelize the sauce and season the fish. If you have Nước Màu (Vietnamese caramel sauce) or molasses, you can skip the caramelizing step.
Fish Sauce: A staple in Vietnamese cooking—go for a high-quality fish sauce.
Salt: Helps keep the fish firm and prevents it from breaking apart during cooking.
Peppercorns: Add a subtle warmth and depth of flavor to the dish.
White Part of Scallions & Shallots: These add a fragrant aroma to the dish. The white part of scallions is a go-to ingredient in Vietnamese kitchens, but shallots are a great alternative. Save the green parts of the scallions for garnish.
Boiling Water: A tip from Vietnamese moms—using boiling water helps eliminate any fishy smell.
Cooking Oil: Needed for making caramel sauce and frying the fish.
How to Serve Cá Kho
- In the Mekong Delta, Cá Kho is a classic pairing with steamed jasmine rice and Canh Chua (sweet and sour soup).
- For a cozy, comforting option, many enjoy it alongside a bowl of warm congee.
More Easy Dishes for Traditional Vietnamese Home Cooking
(Vietnamese Pumpkin Soup)
(Caramelized Pork Ribs)
(Fried Fish)
(Stir-fried Lemongrass Chicken)
Easy Cá Kho (Vietnamese Braised & Caramelized Catfish)
Ingredients
- 1 pound 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 be substituted 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.
