Cá Kho Tộ (Poisson Caramélisé en Pot de Terre)
Darnes de poisson-chat braisées dans un caramel sombre au nuoc-mâm, échalotes, ail et poivre, servies avec du riz.
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Ingrédients
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Étapes
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
✅ C'est prêt quand : fish looks glossy and smells of fish sauce and garlic
Make the caramel
In a clay pot 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
✅ C'est prêt quand : 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
✅ C'est prêt quand : fish looks glossy and smells of fish sauce and garlic
Make the caramel
In a clay pot 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
✅ C'est prêt quand : 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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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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