In Vietnamese, beef stew is called bò kho or thịt bò kho and fish stew is called cá kho or cá kho tộ (tộ referring to the clay pot in which the dish is cooked). The style of cooking, particularly caramelizing fish in a clay pot is considered very old.[5] For fish stew, catfish is preferred, particularly in Southern Vietnam. Chicken stew, called gà kho or gà kho gừng (gừng meaning "ginger"), is less popular. Vegetarian stew may also be prepared.
^Pou, Saveros (1992). "Khmer Cuisine Vocabulary"(PDF). Kambodschanische Kultur. 4. Berlin: 343–353. Kha "to stew in soy- or fish-sauce"
^Goldberg, Lina (22 December 2019). "30 Cambodian foods every visitor needs to try". CNN. Retrieved 4 August 2021. The word kha refers to a style of cooking in Cambodia in which palm sugar is caramelized into a sticky syrup, then used as the base of the dish.
^Chau, Giao (24 November 2020). "How to make kho — the ultimate Vietnamese comfort food". Canadian Broadcasting Corporation. Retrieved 4 August 2021. For the uninitiated, kho is a Vietnamese cooking technique and category of dishes in which a main ingredient is simmered in a caramel sauce, seasoned with fish sauce or soy sauce and aromatics such as pepper, garlic, shallots and ginger. .
^Eusebio, Michelle S.; Campos, Fredeliza Z. (19 January 2024). "The Ethnoarchaeology of Restaurants in Southern Vietnam: Fish Stew Culinary Practices and Organic Residues in Earthenware Cooking Pots". Ethnoarchaeology: 1–23. doi:10.1080/19442890.2024.2303794.
Cá kho
Gà kho
Kuyteav khor ko
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