Vietnamese – Ca Kho To

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.