Kho (cooking technique)

Bò Kho

Bò kho (beef stew)
Type	Stew
Place of origin	Vietnam
Region or state	South East Asia
Main ingredients	Beef; fish sauce, sugar, water or coconut juice
Cookbook: Bò Kho  Media: Bò Kho

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

• Bò kho (beef stew); see es:Bò kho, vi:Bò kho
• Cá kho tộ (claypot catfish)

See also

• Clay pot cooking
• List of stews
• Food portal

References

Cooking techniques
List of cooking techniques
Dry	Conduction Dry roasting Hot salt frying Searing Convection Baking Roasting (modern) Smoking Radiation Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet	High heat Blanching Boiling Decoction Parboiling Shocking Low heat Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Sous-vide Steeping Stewing Indirect heat Bain-marie (Double boiling) Double steaming Steaming
Fat-based	High heat Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing Low heat Gentle frying Sweating
Mixed medium	Barbecuing Braising Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)
Device-based	Air frying Microwaving Pressure cooking Pressure frying Thermal cooking
Non-heat	Curing Fermenting Pickling Souring
See also	List of cooking appliances Outdoor cooking Food preparation Food preservation Food safety
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