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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
See also
References
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| Dry |
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Conduction
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Convection
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Radiation
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| Wet |
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High heat
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Low heat
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Indirect heat
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| Fat-based |
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| Mixed medium |
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| Device-based |
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| Non-heat |
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