Ca Kho To

Name: Ca Kho To
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 30 g sugar; 30 ml water; 700 g catfish steaks; 30 ml fish sauce; 20 g shallots, sliced; 15 g garlic, chopped; ½ tsp black pepper; 200 ml coconut water

Ca Kho To

Draft recipe — not kitchen-tested

Non-vegEasy

Diet: Non-veg · High-protein

Ca Kho To is a Vietnamese dish. Keep the caramel amber; dark burned sugar tastes bitter.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Cuisine

Vietnamese

Course

Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Servings

Units

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Caramel

30 g sugar
30 ml water

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Caramel · About 5 min

Cook 30 g sugar, 30 ml water in a heavy pot until amber; do not stir once boiling.
Check: Look for this result: amber; do not stir once boiling.
Step 1 complete

Braise · About 5 min

Carefully add coconut water from 700 g catfish steaks, 30 ml fish sauce, 20 g shallots, sliced, 15 g garlic, chopped, ½ tsp black pepper, 200 ml coconut water; it will steam. Add remaining fish ingredients.Step 2 complete

Cook · About 25 min

Simmer partly covered 20–25 minutes, turning once, until fish reaches 63°C / 145°F and sauce thickens.
Check: Look for this result: fish reaches 63°C / 145°F and sauce thickens.
Step 3 complete

Storage

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

FAQ

What matters most when making Ca Kho To?

Keep the caramel amber; dark burned sugar tastes bitter.

What can I substitute in Ca Kho To?

Use firm white fish steaks instead of catfish.

Can I prepare Ca Kho To ahead?

Prepare the measured ingredients for Ca Kho To one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.