Kho (cooking technique)
Kho (chữ Nôm: 𤋹, 𪹜, meaning "to braise", "to stew", or "to simmer"[1]) is a traditional Vietnamese cooking technique[2] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper, garlic, shallots, and ginger.The style of cooking, particularly caramelizing fish in a clay pot is considered very old.[4] For fish stew, catfish is preferred, particularly in Southern Vietnam.It is known as kha (Khmer: ខ) in Cambodia and is a borrowed loanword from kho.You can help Wikipedia by expanding it.This article about Cambodian cuisine is a stub.