FoodBookSysop: Created page with "A cooking technique in Vietnamese cuisine[12] 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. It is similar to stew. Kho (chữ Nôm: 𤇌, meaning "to braise", "to stew", or "to simmer"[1]) or kha (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine,[2][3] where a protein source such as fish, shrimp..."

2023-11-25T13:37:57Z

Created page with "A cooking technique in Vietnamese cuisine[12] 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. It is similar to stew. Kho (chữ Nôm: 𤇌, meaning "to braise", "to stew", or "to simmer"[1]) or kha (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine,[2][3] where a protein source such as fish, shrimp..."

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A cooking technique in Vietnamese cuisine[12] 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. It is similar to stew.

Kho (chữ Nôm: 𤇌, meaning "to braise", "to stew", or "to simmer"[1]) or kha (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine,[2][3] 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, and 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.[4] The resulting dish is salty and savory, and meant to be eaten with rice noodles, baguette, or steamed rice.

[[Category:Cooking techniques]]

Kho - Revision history