Kho_(cooking_technique)
Kho (cooking technique)
Cooking technique in Vietnamese and Cambodian cuisine
Kho (chữ Nôm: 庫, 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.