How to make Ca Kho To

Why cooks start here

Ca Kho To is cooked the way clay-pot homes cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Ca Kho To, a beloved Vietnamese dish, finds its roots in home kitchens where clay pots are favored for their even heat. Though traditionally a family meal, it has become a staple for any occasion where comfort and communal dining are celebrated. This recipe captures the essence of how it's made at home, with salt measured by the hand and fat used without restraint, creating a dish that invites everyone to the table. The taste of Ca Kho To is a rich interplay of savory and sweet, with the fish sauce and caramel blending seamlessly to coat tender catfish steaks. Shallots add a gentle sweetness, while black pepper provides a subtle kick. The texture is luscious, with the fish absorbing the flavors and becoming melt-in-the-mouth perfect. Serve it simply, letting the dish speak for itself.