Cá Kho Tộ (Caramelised Fish in a Clay Pot)
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 of the chopped shallots and garlic in a bowl. Leave at room temperature for 20 minutes so the flavors soak in.
- 700g fish steaks
- 3 tbsp fish sauce
- 1 tsp black pepper
- about 1 1/2 (half) shallots
- about 1 1/2 cloves (half) garlic
✅ Done when: fish looks glossy and smells of fish sauce and garlic
Make the caramel
In a or small heavy pan over medium heat, melt the sugar with the water. Do not stir; just gently swirl the pan now and then and cook for 5 to 7 minutes.
- 3 tbsp sugar
- 2 tbsp water
✅ Done when: the syrup is dark reddish-brown, like strong tea, but not 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 of the chopped shallots and garlic in a bowl. Leave at room temperature for 20 minutes so the flavors soak in.
- 700g fish steaks
- 3 tbsp fish sauce
- 1 tsp black pepper
- about 1 1/2 (half) shallots
- about 1 1/2 cloves (half) garlic
✅ Done when: fish looks glossy and smells of fish sauce and garlic
Make the caramel
In a or small heavy pan over medium heat, melt the sugar with the water. Do not stir; just gently swirl the pan now and then and cook for 5 to 7 minutes.
- 3 tbsp sugar
- 2 tbsp water
✅ Done when: the syrup is dark reddish-brown, like strong tea, but not smoking
Add shallots and garlic
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Coat the fish in caramel
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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