Kho (cooking technique)
Bò kho (beef stew)
|
|
| Type | Stew |
|---|---|
| Place of origin | Vietnam |
| Region or state | South East Asia |
| Main ingredients | Beef; fish sauce, sugar, water or coconut juice |
 |
|
Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer" 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. The resulting dish is salty and savory, and meant to be eaten with rice noodles, French bread, or steamed rice.
...
Wikipedia