Dinner Party · Vietnamese
Ca Kho To
Fish braised in a clay pot with a savory-sweet sauce until tender and caramelized.
Why This Works
The slow braising allows the sauce to penetrate the fish meat, creating an intense umami flavor.
The Upgrade
Cook in a traditional clay pot for the most authentic heat retention and flavor depth.
Chef's Secret
Michelin TechniqueThe caramelization of the sugar is the most important step; do not rush it, or the dish will lack the signature dark color.
Ingredients
Total time including resting: 40 min
Directions
In a pot, melt sugar with oil until deep amber, forming a caramel base.
4 minAdd shallots and garlic, sautéing until fragrant.
1 minPlace fish in the pot and sear briefly on both sides.
4 minAdd fish sauce, chili, and coconut water.
1 minSimmer on low heat, covered, until the liquid reduces to a sticky glaze.
25 minThe sauce should coat the fish in a dark, glossy layer.
1 minFinish with plenty of black pepper and fresh scallions.
1 minWine Pairing
Merlot
Red Wine
The BottleChâteau Pétrus Pomerol
A supple, fruit-forward Merlot complements the savory-sweet caramelization of the braised fish. Its soft tannins ensure that the wine never dominates the delicate texture of the fish flesh.
Nutrition per Serving
310
calories
28g
protein
12g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Bok Choy
Simply blanched bok choy with a drop of sesame oil provides a fresh, clean vegetable element.
Ingredients
Directions
Trim the base of each baby bok choy and rinse thoroughly to remove grit.
Bring a large pot of salted water to a rolling boil.
Blanch the bok choy for 60 seconds until bright green and tender-crisp.
Drain immediately and shock in an ice water bath to stop the cooking process.
Drain well and arrange on a serving platter.
Drizzle with neutral oil, sesame oil, and soy sauce immediately before serving.
Side Dish
Jasmine Rice
A neutral rice is mandatory to soak up the thick, caramelized sauce from the clay pot.
Ingredients
Directions
Rinse the jasmine rice under cold running water in a fine-mesh sieve until the water runs completely clear.
Place the rinsed rice, water, salt, and oil into a heavy-bottomed pot or rice cooker.
Bring the water to a gentle boil over medium-high heat.
Reduce heat to the lowest setting, cover with a tight-fitting lid, and steam undisturbed for 15 minutes.
Remove from heat and let the rice rest, covered, for an additional 5 minutes.
Fluff the rice gently with a fork and serve immediately to accompany the clay pot.
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