Vietnamese Fish Recipes

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Ca Kho Recipe: Vietnamese Braised Salmon in Caramel Sauce Recipe

Even though I live in a 9-person household, over the years baby Aria and I have become the only "omnivores". I don't know if her taste buds will change over time and she'll copy her father's vegetarian diet, but for now, Aria enjoys meat and seafood. Last evening, I prepared a typical Vietnamese meal for ourselves called "cá hồi kho nước dừa", which roughly translates to "braised salmon simmered in coconut water". As a cook and especially as a mom, I took such pleasure in watching her appreciate the meal I had prepared for her. 

The fish is cooked in a caramel sauce called "nước màu" ("colored water"), which is a "savory" sauce made of caramel where the boiling point of sugar was reached to add a brown color and to impart a slightly bitter aroma. The sauce is balanced with spicy, fresh red Thai chili peppers, ginger, nước mắm (fish sauce), whole mint leaves and green onions. My favorite way to serve this "cá kho" dish is with steamed jasmine rice and blanched Vietnamese leafy greens. It's a healthy, nutritious and complete meal. Baby Aria loved it and I'm sure you will, too. If you'd like to start with a more inexpensive fish, you could prepare the same dish with catfish or mackerel.


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Ca Kho Gung Recipe (Catfish Recipe) Recipe

Cá bông lau, "catfish" in English, is a very common fish in Vietnamese cooking. There are numerous preparations, and I've shared some in the past. Today, I prepared a caramelized sauce made of ginger and kaffir lime leaves called cá kho gừng to go with the catfish. It gives the fish a lovely light brown color.

The addition of kaffir lime leaves and red chiles gives a special zing to this seafood dish. And as usual a bowl of freshly made white jasmine rice makes a superb pairing!


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