Ca kho to or Vietnamese braised fish is the ultimate Vietnamese comfort food. It’s one of those home-cooked meals that you always look forward to devouring when Mom puts it on the dinner table.

The juicy, tender catfish just melts in a bubbling, caramelized, sweet, and deeply savory sauce made with nuoc mau (Vietnamese caramel sauce), fish sauce, and aromatics. This Vietnamese dish is best served with steamed white rice to soak up all that delicious sauce.

Ingredients

You can find all the ingredients for this ca kho to recipe at your local Asian or Vietnamese grocery market. Full measurements and links to everything I used are in the recipe card below.

Fish Marinade

• Catfish: is traditionally used in this dish. It is ideal because it holds its shape during braising and has enough fat to remain moist and tender. Ask your fishmonger to clean and cut the catfish into steaks.
• Shallots: add a rich, savory, aromatic flavor to the fish.
• Fish Sauce: for added umami seasoning.
• Black Pepper: to season the fish.
• Neutral Oil: to coat the fish for a quick pan-searing.

Braising Sauce

• Shallots, garlic, and green onion are the main aromatics that add a rich, deep savory flavor.
• Fish Sauce: adds the signature Vietnamese umami flavor.
• Nuoc Mau is a Vietnamese caramel sauce that is deep brown, thick, and syrupy. You can find my nuoc mau recipe here.
• Chicken Bouillon Powder: is a rich savory flavor enhancer.
• Sugar: for added sweetness.
• Coco Rico: is a popular ingredient in Vietnamese cooking. I also use it in my thit kho tau. It contributes to the sweetness, while also adding a subtle coconut flavor.
• Water: to add more volume to the braising liquid, allowing the ca kho to cook gently while the sauce develops.

Substitutions and Additions

Substitutions

• Fish: salmon, cod, sea bass.
• Coconut water: an alternative to Coco Rico.
• Nuoc mau: You can alternatively buy nuoc mau at a Vietnamese grocery store instead of making your own. Be careful, the store-bought nuoc mau could be very bitter.

Additions

• Heat: add Thai chilis, sriracha, or sambal oelek for some heat.

How to Make

Here are the step-by-step instructions for how to make this ca kho to recipe.

1. In a large mixing bowl, marinate the catfish with the marinade ingredients for at least 20 minutes.

2. Heat vegetable oil in a skillet over medium-high heat and cook the fish for 2-3 minutes on each side. Remove and set aside.

3. In a braising pan, heat 1 tablespoon of oil, then sauté the shallots and garlic until fragrant. Then add the fish sauce, nuoc mau, chicken bouillon powder, sugar, coco rico, and water. Mix until combined.

4. Then add the fish and simmer for 10 minutes. Then carefully flip the fish, reduce the heat to medium-low, and simmer until the sauce has reduced.

5. Garnish with green onions and serve with steamed rice. Enjoy!

Storage Instructions

You can store any leftover Vietnamese braised fish in an airtight container in the refrigerator for up to 3 days.

Reheat: warm in a covered pot on the stove over medium heat until warmed through, or microwave, covered with a wet paper towel, until warmed through.

Freeze: Bring the fish to room temperature, then freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ

What kind of fish should I use?

This recipe is typically made with catfish. However, you can use any fish that you prefer, such as cod, salmon, sea bass, etc.

What does “kho” mean?

Kho means to braise or simmer slowly in a savory sauce until tender and incredibly flavorful. In Vietnamese cooking, it refers to a variety of dishes such as this one, thit kho trung, and ga kho.

What is nuoc mau?

Nuoc mau is a Vietnamese caramel sauce that is bittersweet, syrupy, and has a deep, rich amber color that gives Vietnamese caramelized fish its deep brown hue. You can find my nuoc mau recipe here.

Recipe