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Posted by theeatland
Cá Kho Tộ is a traditional Vietnamese dish consisting of caramelized and braised fish, typically made with catfish or other types of fish, cooked in a clay pot (tộ). This dish is a flavorful, savory combination of sweet, salty, and umami flavors, making it a beloved comfort food in Vietnamese cuisine.
Key Ingredients:
- Fish:
- Catfish is the most common choice, but other fish like tilapia or carp can also be used.
- Caramel Sauce (Nước Màu):
- Made by caramelizing sugar, giving the dish its signature sweet and deep flavor.
- Fish Sauce (Nước Mắm):
- Adds saltiness and umami.
- Garlic and Shallots:
- Common aromatics used for seasoning.
- Sugar:
- Often used in the braising process to help balance the salty fish sauce and create a rich sauce.
- Pepper:
- Adds a slight heat to the dish.
- Herbs:
- Green onions and sometimes cilantro are used to garnish.
- Chili (optional):
- Adds spice to the dish.
Flavor Profile:
- Sweet, salty, umami-rich, with a deep, caramelized flavor that pairs perfectly with steamed rice.
How It’s Made:
- Caramelizing the sugar: A small amount of sugar is cooked in a pan until it becomes golden brown.
- Braising the fish: The fish is simmered in the caramel sauce with fish sauce, garlic, and shallots, resulting in a rich, savory sauce that coats the fish.
- Slow Cooking: The fish is cooked slowly to allow the flavors to blend and develop, often in a clay pot, which enhances the dish’s depth.
Serving Style:
- Cá Kho Tộ is usually served with steamed rice and is often accompanied by pickled vegetables or fresh herbs to balance the richness.
Variations:
- Cá Kho Tộ with Tofu: A vegetarian version made with tofu instead of fish.
- Cá Kho Tộ with Eggs: Some variations include boiled eggs for added texture and flavor.
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