andrejthechef
InternationalSeafoodDinnerGluten-freeDairy-free

Ca Kho To

Vietnam’s caramel-braised fish in a clay pot: catfish lacquered dark in bitter caramel, fish sauce and black pepper. Rice is mandatory.

prep
15 min
cook
45 min
total
1 h
serves
4
level
medium
Ca Kho To, a classic from Vietnam.

Ca kho to is southern Vietnamese home cooking at its deepest: fish braised in nuoc mau, a caramel taken dark enough to lose its sweetness and find its bitterness, balanced by fish sauce and a frank amount of black pepper.

The clay pot is the dish’s second name (to means clay pot), holding gentle heat while the sauce reduces to a glossy lacquer. A small heavy saucepan stands in honorably.

Ca Kho To is one of the world's classic dishes from 67 countries.

method

  1. Season the fish with a little fish sauce and black pepper and rest 15 minutes.

  2. Make the caramel: melt the sugar with a tablespoon of water in the clay pot or saucepan over medium heat until deep mahogany, swirling, not stirring. Just before it smells burnt is exactly right.

  3. Immediately add the oil, shallots, garlic and ginger, standing back as it sputters.

  4. Lay in the fish, add the fish sauce and coconut water, and bring to a simmer.

  5. Braise uncovered over low heat for 30 to 35 minutes, spooning sauce over and turning once gently, until the sauce is reduced, dark and glossy.

  6. Finish with the chili, spring onion and a final grind of pepper, and serve bubbling over rice.

chef's tips

  • The caramel must go dark; blond caramel makes sweet fish instead of ca kho.
  • Shake the pot rather than stirring; the fish stays whole that way.
  • Day two, reheated gently, it is even deeper. Vietnamese families cook it in double batches knowingly.