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Kho: Revision history

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25 November 2023

  • curprev 09:3709:37, 25 November 2023‎ FoodBookSysop talk contribs‎ 873 bytes +873‎ 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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