Summary: Catfish braised in a clay pot in a caramel sauce made from fish sauce, palm sugar and coconut water, seasoned with garlic, shallots and chilli, served with jasmine rice. Total time 105 minutes, makes 6 servings.
Have you cooked this recipe? Share your results with the community.
Category: Fish and Seafood · Vietnamese Cuisine
Success rate: not rated yet % of users have mastered this recipe
Quick overview
- Dish:
- Category: fish-and-seafood, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Catfish, 1200 g (gutted, skinned, cut into 4 cm pieces)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 105 minutes (25 min preparation + 80 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving size: 422 g)
- Key technique: Making caramel from palm sugar and slow-braising fish in a clay pot
- Cooking methods: Braising,
- Dietary info & allergens: fish (fish sauce, catfish), soy (soy sauce), peanuts (not in palm sugar, peanuts only as serving garnish)
- Suitable for: Family dinner, meal prep for several days, lunchbox, or a feast with rice.
- Nutritional values (per 1 serving): 805 kcal, Protein: 52.0 g, Fat: 24.7 g, Carbohydrates: 94.0 g
- Storage: 4 days in the fridge, 1 month in the freezer
- Pairing: Vietnamese lager, dry Riesling, jasmine tea
- In short: Catfish pieces braised in caramel made from palm sugar and fish sauce with coconut water, garlic and chilli. Total time 105 minutes, 6 servings.
WAGUU says: “Cá kho is not cooked quickly. The caramel and fish sauce must reduce into a syrup that coats the fish, not into a soup.”
Key facts
| Preparation time: | 25 minutes |
| Cooking time: | 80 minutes |
| Temperature: | Caramel at 170 °C, braising at 92–95 °C (below boiling point) |
| Number of servings: | 6 |
At a glance
Cá kho tộ is a dish made from few ingredients, and its flavour comes from long braising. What matters is the caramel, which must not burn, and the fish lying in a single layer in the pot. Anyone who burns the caramel or turns the fish with a fork ends up with a bitter or broken sauce. It is served in the clay pot it was braised in, with jasmine rice.
Ingredients
Base servings: 6 servings • Serving size: 422 g
| Ingredient | Amount | Quality |
|---|---|---|
| catfish | 1200 g | gutted, skinned, cut into 4 cm pieces |
| pork belly | 150 g | with skin, thinly sliced |
| coconut water | 400 ml | pure, unsweetened, from a young coconut |
| fish sauce | 100 ml | fermented from anchovies, unsweetened |
| palm sugar | 80 g | dark, coarse, for caramel |
| soy sauce | 20 ml | dark, naturally fermented |
| garlic | 8 cloves | fresh clove, finely chopped |
| shallot | 4 shallots | red, finely chopped |
| ginger | 30 g | fresh, thinly sliced |
| fresh chilli | 3 chillies | red, thinly sliced into rings |
| ground black pepper | 4 g | freshly ground |
| salt | 3 g | fine sea salt |
| sunflower oil | 30 ml | neutral flavour |
| spring onion | 4 spring onions | fresh, sliced on the diagonal |
| fresh coriander | 30 g | stem and leaf, no root |
| jasmine rice | 450 g | long-grain, fragrant, dust-free |
| lime | 1 limes | juicy, cut into wedges |
Why you’ll love this recipe
- The flavour deepens the next day: Both the sauce and the fish are best after resting in the fridge. The dish can be made ahead and simply reheated.
- Few ingredients, long braising: Caramel, fish sauce, coconut water and garlic. Time and the clay pot do the rest.
- Exact ratios for 6 servings: The fish, caramel and coconut water are calculated for six servings including rice. The number of servings recalculates according to your diners.
How it works: The flavour of cá kho tộ comes from caramelising sugar and evaporating water. The caramel is made in a dry pan until dark amber and must be stopped with fish sauce, otherwise it burns. The fish must not be turned with a fork, only with tongs or by moving the pot. Coconut water replaces some of the liquid and stops the sauce from becoming only salty. The clay pot holds heat and distributes it evenly, so the sauce does not catch on the bottom.
Recipe overview
Preparation: 25 min | Cooking: 80 min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Vietnamese
Detailed method
Total progress: 0 % done
Phase 1: Preparing the fish and aromatics – 25 min
Equipment: chopping board, sharp knife, bowl
1. Pat the catfish dry with kitchen paper and cut it into pieces four centimetres long. Place the pieces on the chopping board skin-side down and put them in the fridge.
2.Finely chop the garlic and shallots, slice the ginger into thin strips and the chilli into rings. Slice the pork belly thinly and pat it dry.
VKB:The fish pieces are the same size and dry to the touch. The aromatics are cut to the same size and ready in bowls.
Before you move to the next step:
Do not rinse the fish under running water. Dry it with kitchen paper, otherwise it will break apart during braising and the sauce will stay watery.
Phase 2: Palm sugar caramel – 10 min
Equipment: clay pot or heavy-based saucepan, wooden spoon
1.Tip the palm sugar into the pot and heat over a medium flame until it melts and darkens to an amber colour. Stir with a wooden spoon so the sugar does not catch on the bottom.
2.Once the caramel has darkened, pour the fish sauce and soy sauce into the pot. The mixture will sizzle and thicken; stir until the caramel dissolves.
3.Pour in the coconut water and bring the sauce to the boil. Taste: it should be salty, sweet and slightly caramelised, not bitter.
VKB:The caramel is dark amber and smooth, with no sugar crystals. The sauce is clear and glossy, coating the back of a spoon in a thin film.
Before you move to the next step:
Never let the caramel turn black. Burnt sugar gives the sauce a bitter taste that cannot be fixed. As soon as it darkens to amber, stop it with the sauces.
Phase 3: Frying the base – 8 min
Equipment: frying pan, spatula
1.Heat the oil in a frying pan and fry the pork belly slices until golden and the fat has rendered. Remove and set aside.
2.In the same fat, fry the garlic, shallots and ginger until fragrant. Add them to the pot with the caramel sauce and stir.
VKB:The pork slices are golden at the edges and pale when cut. The aromatics smell of garlic and ginger, not burnt.
Before you move to the next step:
Do not let the garlic turn brown. Burnt garlic turns bitter and gives the sauce an unpleasant taste that you cannot mask.
Phase 4: Braising the fish – 45 min
Equipment: clay pot with lid, tongs, spoon
1.Place the fish pieces in the pot in a single layer, skin side up. Pour over the sauce so they are two-thirds submerged.
2.Bring the sauce to the boil, reduce the heat below boiling point and cover the pot with a lid. During braising, spoon the sauce over the top pieces of fish.
3.Halfway through braising, add the fried pork belly slices and chilli rings. Do not turn the fish; just swirl the pot gently so the sauce reaches all the pieces.
VKB:The fish pieces hold their shape, the flesh can be flaked with a spoon, and the sauce has thickened to a syrup that is glossy and does not run off the spoon.
Before you move to the next step:
Never turn the fish with a fork or spoon. It would break apart and cloud the sauce. Just swirl the pot or move the pieces with tongs.
Phase 5: Reducing the sauce and cooking rice – 25 min
Equipment: rice pot, ladle, lid
1.Remove the lid and let the sauce reduce slowly until thickened. During reduction, baste the fish so the surface does not dry out.
2.Rinse the jasmine rice, add water in a 1:1.5 ratio and cook covered over the lowest heat. Once cooked, let it rest and fluff with a fork.
VKB:The sauce is thick and glossy, clinging to the fish. The rice is fluffy, grains separate, and there are no wet patches at the bottom of the pot.
Before you move to the next step:
Do not let the sauce boil dry. When it starts to pull like syrup, take the pot off the heat. Burnt caramel is bitter and cannot be fixed.
Phase 6: Serving in the pot – 5 min
Equipment: serving platter, rice bowls, spoons
1.Place the pot of fish on a wooden trivet and bring it to the table. Spoon the sauce over the fish pieces so they shine.
2.Serve the rice in separate bowls, scatter over spring onions and coriander, and place a lime wedge next to the pot. Everyone helps themselves to the sauce with a spoon.
VKB:The fish is hot, the sauce thick and glossy, the rice fluffy and white. There is no layer of burnt caramel at the bottom of the pot.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| clay pot | 2 l capacity, with lid | heavy-based saucepan with a wide base | thin-walled pot burns the caramel at the bottom and the sauce turns bitter |
| meat tongs | 30 cm long | two spoons | a fork breaks the fish pieces and clouds the sauce |
| wooden spoon | flat, 30 cm long | high-heat silicone spatula | a metal spoon burns the caramel and leaves stuck bits on the bottom |
| basting spoon | deep, with a long handle | small ladle | a large ladle splashes the sauce and knocks over the fish |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 799 kJ / 191 kcal | 3368 kJ / 805 kcal | 20210 kJ / 4826 kcal |
| Fat | 5.9 g | 24.7 g | 148.2 g |
| of which saturates | 4.8 g | 4.8 g | 4.8 g |
| Carbohydrate | 22.3 g | 94.0 g | 564.0 g |
| of which sugars | 12.4 g | 12.4 g | 12.4 g |
| Protein | 12.3 g | 52.0 g | 312.0 g |
| Salt | 3.8 g | 3.8 g | 3.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1:Make the caramel in a dry pan without water and stir with a wooden spoon. The sugar melts evenly and does not burn.
- Tip 2: Lay the fish in the pot skin-side up. The skin holds each piece together and protects the flesh from overcooking.
- Tip 3: While simmering, just spoon the sauce over the fish. Turning the pieces will break them up and cloud the sauce.
- Tip 4:
The science behind it
Sugar begins to caramelise at around 170°C. It breaks down into brown-coloured compounds with a bittersweet flavour that give the sauce its colour and depth. Adding fish sauce drops the temperature sharply and stops the caramelisation. Fish sauce contains free amino acids and salt, which combine with the caramel to make a thick, glossy sauce. The proteins in the fish contract slowly at around 92°C, which is why the fish stays moist and doesn’t fall apart. Coconut water contains minerals and a mild sweetness that balances the saltiness of the sauce.
Fine Dining – Professional techniques
- Plating: Pack the rice into a shallow bowl and turn it out onto the plate. Place a piece of fish alongside and spoon the sauce over so it runs down just one side of the rice.
- Texture contrast: Add a few crispy fried shallots and thin cucumber slices to the fish. The crunchy layer contrasts with the soft flesh and thick sauce.
- Temperature contrast: Serve the fish hot straight from the pot and the cucumber from the fridge. Warm sauce and cold cucumber in one bite is the foundation of the flavour.
- Aromatic garnishes: Put coriander, spring onion and a lime wedge on the edge of the plate. The acid from the lime at the end of the bite cleanses the caramel flavour.
Sensory radar
- Appearance: Dark amber pieces of fish in a thick, glossy sauce, white jasmine rice, green spring onion and red chilli rings.
- Aroma: First caramel with fish sauce, then garlic and ginger, finishing with fresh coriander and lime.
- Taste: Salty from fish sauce, sweet from caramel, deep from coconut water and spicy from chilli.
- Texture: Fish soft and moist, sauce thick and sticky, rice fluffy, herbs crisp.
Pairings
- Vietnamese lager: A light, pale beer with high carbonation cleanses the palate of the sweet sauce. Serve it chilled to 6–8°C.
- Dry Riesling: The acidity in Riesling pairs with the caramel sweetness of the sauce. Sweeter wines would double the caramel and make the dish feel heavy.
- Jasmine tea: Unsweetened jasmine tea with floral notes. It complements jasmine rice and lets the coriander shine.
Variations
Allergens and dietary information
Contains: fish (fish sauce, catfish), soy (soy sauce) • Gluten: yes, trace amounts from soy sauce • Not suitable for: people with allergies to fish, soy and gluten
Suitable for
Family dinners, meals for several days ahead, lunchboxes and feasts with rice.
Substitution catalogue
- catfish: pangasius, carp or salmon; for salmon, halve the simmering time
- pork belly: pork shoulder or boneless chicken thigh; the frying time stays the same
- coconut water: water with a tablespoon of coconut milk; the flavour will be milder
- palm sugar: dark muscovado sugar or maple syrup; the caramel will be less aromatic
- fish sauce: soy sauce with a teaspoon of salt; the umami will be weaker
FAQ
Why is my sauce bitter?
The caramel burnt. You need to take the sugar off the heat the moment it turns amber. If it goes black, it’s burnt and the bitterness can’t be removed.
What fish can I use if I don’t have catfish?
Pangasius, carp or tinned tuna. Firm white fish with tight flesh holds its shape. Salmon works too, but simmer it for less time.
Do I need a clay pot?
No, but a heavy-based pot holds heat evenly and stops the sauce catching. If you only have a thin pan, simmer at a lower temperature and stir more often.
How long does cá kho tộ keep in the fridge?
Four days, and the flavour deepens each day. The sauce, with fish sauce and caramel, doesn’t spoil quickly. It’s best on the second day.
What can I use instead of coconut water?
Water with a tablespoon of coconut milk, or just water with a tablespoon of sugar. The flavour will be flatter, but the sauce will thicken the same. Coconut water adds a mild sweetness and mineral note.
How much rice per serving?
Seventy to eighty grams of dry jasmine rice per serving. It roughly doubles in volume when cooked. Serve with a piece of fish and two tablespoons of sauce.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Make the caramel in a wide pot and simmer the fish in a single layer. Cook the rice in batches and keep it warm in the oven. • 10+ people: Make the caramel and sauce in double quantities and divide between two pots. Simmer the fish in two layers in batches, or use two pots. Reduce the sauce just before serving so it doesn’t catch.
Sides and serving
Serving: Cá kho tộ is served in a clay pot on a wooden trivet. Rice goes in separate bowls, and the sauce is spooned straight from the pot. Put coriander, spring onion, lime wedges and a bowl of chilli on the table for those who want more heat.
Storage and reheating
Fridge: 4 days • Freezer: 1 month • Reheating: Reheat the fish in a covered pot over a low heat. Don’t let the sauce come to a rolling boil or the caramel will catch and turn bitter.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Bò – beef noodle soup with star anise, cinnamon and charred ginger
Phở Gà – chicken noodle soup with a delicate broth, star anise and fresh herbs
Bánh Mì – crispy Vietnamese baguette with meat, pâté and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and a sweet-and-sour sauce
Gỏi Cuốn – fresh summer rolls in rice paper with prawns and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chilli
Cơm Tấm – broken rice with grilled pork, egg and fish sauce
Cao Lầu – a Hoi An speciality with firm rice noodles and crispy crackers
Bánh Xèo – crispy rice pancake with turmeric, prawns and bean sprouts
Chả Giò – fried Vietnamese spring rolls with meat, vegetables and noodles
Chè – Vietnamese sweet desserts with beans, tapioca and coconut milk
More recipes you might like
Why WAGUU?
WAGUU recipes are checked for accuracy of ingredients, methods and nutritional values.
Photo gallery from the method
Photos from the community: Cook it, snap it and share the result.
You can upload photos in the comments below or email them to us.
Filmed a video of our recipe? Post a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we’ll happily share it and help you and your content get noticed.
Common mistakes
- Burnt caramel – the sugar must stay amber. Blackened sugar gives the sauce a bitterness you can’t remove.
- Turning the fish with a fork – the pieces break up and the sauce clouds. Just swirl the pot or use tongs.
- Fish in two layers – the bottom pieces overcook and the top ones stay tough. Simmer in a single layer.
- Boiling the sauce dry – the caramel catches. Take the pot off the heat when the sauce starts to pull like syrup.