Ca Kho To
“Cá Kho Tộ is a luscious, caramelized catfish dish simmered in a clay pot, infusing the fish with the sweet, savory essence of coconut water and nước mắm.”
Where it comes from
Originating from the Mekong Delta, this dish reflects the abundance of freshwater fish and the region’s ingenious use of coconut water for a rich, deep flavor.
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Clean and slice catfish into thick steaks.
- 2
Marinate fish with nước mắm, caramel sauce, crushed garlic, shallots, and a touch of sugar for at least 30 minutes.
- 3
In a clay pot, heat oil and stir-fry shallots and garlic until fragrant.
- 4
Add marinated catfish and pour in coconut water, bringing to a simmer.
- 5
Add bird’s eye chili and black pepper; continue to simmer until the sauce thickens and glazes the fish.
- 6
Garnish with sliced scallions before serving.
