Cá Kho Tộ (Caramelised Fish in a Clay Pot)
Photo: wang binghua / Unsplash
A southern Vietnamese home favourite: thick catfish steaks braised in a dark, bittersweet caramel with fish sauce, shallots, garlic, chilli and black pepper until sticky and intensely savoury. Serve with plenty of rice.
Servings
Ingredients
Nutrition
Per serving
Steps
Marinate the fish
Mix the fish with the fish sauce, pepper and half the shallots and garlic. Leave for 20 minutes.
Make the caramel
In a clay pot or small heavy pan, heat the 3 tablespoons of sugar and 2 tablespoons of water over medium heat. Don't stir. Gently swirl the pan instead. Cook for about 6 minutes until it turns a dark reddish brown, like strong tea. It should be darker than you expect, but not burnt or smoking.
Add shallots and garlic
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Coat the fish in caramel
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Cook slowly
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Finish
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Marinate the fish
Mix the fish with the fish sauce, pepper and half the shallots and garlic. Leave for 20 minutes.
Make the caramel
In a clay pot or small heavy pan, heat the 3 tablespoons of sugar and 2 tablespoons of water over medium heat. Don't stir. Gently swirl the pan instead. Cook for about 6 minutes until it turns a dark reddish brown, like strong tea. It should be darker than you expect, but not burnt or smoking.
Add shallots and garlic
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Coat the fish in caramel
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Cook slowly
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Finish
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The Story Behind the Dish
In the Mekong Delta, where rivers are full of catfish, kho — braising in caramel and fish sauce — is everyday home cooking. The small clay pot (tộ) holds heat evenly and lets the sauce reduce slowly into a sticky glaze.
The salty, intense sauce is meant to be eaten with lots of plain rice, making a little fish go a long way.
⭐ Why It's Famous
It's the taste of a Vietnamese family dinner — the dish many Vietnamese abroad say reminds them most of home.
💡 Fun Fact
Vietnamese cooks call the dark caramel nước màu, "colour water", and many keep a jar of it ready-made in the kitchen.
Mekong Delta, southern Vietnam
10.05°N, 105.75°E
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