Homemade Kho Sauce Recipe for Authentic Vietnamese Braised Dishes (Nuoc Sot Kho)
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A thin brown sauce ready for use with traditional Vietnamese fish-sauce-braised dishes. Simply add your protein and braise until protein has cooked through and sauce has thickened to your liking.
- 4 tablespoons fish sauce
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon chicken or mushroom bouillon powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 cup Coco Rico coconut soda
- 1 tablespoon vegetable oil
- 2 tablespoons sugar
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Thịt Kho Tiêu (Vietnamese Braised Black Pepper Pork)
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Tender, quick-braised sweet and savory pork in a peppery fish sauce glaze — the ultimate Vietnamese comfort food when paired with a hot bowl of steamed rice.
- 1 1/2 lbs pork belly or pork shoulder
- 3 tablespoons fish sauce
- 1/2 teaspoon chicken bouillon powder or 1/4 teaspoon MSG (optional)
- 2 tablespoons granulated sugar
- 2 teaspoons ground black pepper
- 3 garlic cloves (peel and mince)
- 1 shallot (peel and mince)
- 1/2 cup Coco Rico coconut soda (can sub with water)
- 1 tablespoon granulated sugar
- 1 tablespoon water
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Vietnamese Braised Turmeric Chicken (Gà Kho Nghệ)
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A classic home-cooked braised chicken dish made with turmeric and lemongrass. Flavorful and comforting, this chicken pairs perfectly with steamed rice for a complete meal.
- 3 lbs chicken (any cut)
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon ground black pepper
- 2 teaspoons chicken bouillon powder (see notes below)
- 1 tablespoon minced garlic (3 large cloves, divided)
- 1 tablespoon minced lemongrass (divided)
- 1 tablespoon minced shallot (1 small shallot, divided)
- 1 tablespoon minced turmeric (divided) or 1 teaspoon turmeric powder
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1/2 can Coco Rico (6 oz, 3/4 cup, can sub with water)
- Freshly cracked black pepper and red chili peppers (optional)
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Vietnamese Caramelized Pork & Shrimp (Thịt Rim Tôm)
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A quick and easy Vietnamese classic made with pork and shrimp in a sweet and savory fish sauce glaze. This version uses dark brown sugar as a shortcut instead of the traditional method of caramelizing sugar. Serve with hot steamed rice for a complete meal.
- 1 tablespoon neutral oil
- 1 lb pork belly or pork shoulder
- 1/2 lb whole small shrimp (size 50+ recommended)
- 2 1/2 tablespoons fish sauce
- 1/4 teaspoon MSG (optional)
- 2 tablespoons dark brown sugar
- 2 teaspoons ground black pepper (and a bit more for garnish)
- 1 green onion (thinly sliced, white and green part separated)
- 3 garlic cloves (peel and mince, about 1 tablespoon)
- 1 small shallot (peel and mince, about 2 tablespoons)
- 1/2 cup water
- Thinly sliced red chili peppers (optional)
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Vietnamese Caramelized Pork Belly with Young Bamboo Shoots (Thit Ba Chi Kho Mang Tuoi)
vickypham.com
A popular savory side for steamed rice, this dish combines tender pork belly and crunchy young bamboo shoots in one pot.
- 3 lbs pork belly
- 1 tablespoon salt for cleaning pork belly
- 6 tablespoons fish sauce
- 1 tablespoon chicken or mushroom stock powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon thick soy sauce or homemade caramel cooking sauce
- 1 lb young bamboo shoots (slice thin)
- 1 teaspoon salt for cleaning
- 2 tablespoons minced garlic
- 2 tablespoons vegetable oil
- 2 cups water
- 1 cup coconut soda
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Vietnamese Braised Coconut Chicken (Gà Rim Nước Dừa)
vickypham.com
Need a quick, flavorful chicken dish that’s even better the next day? Try this braised Vietnamese chicken with umami-rich sauce, perfect over steamed rice.
- 4 lbs bone-in chicken thighs (about 10 thighs)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon chicken bouillon powder
- 2 tablespoons vegetable oil
- 1 shallot (finely diced)
- 2 garlic cloves (finely diced)
- 1 12 fl oz can Coco Ricococonut soda
- 2 tablespoons fish sauce
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Vietnamese Ginger Chicken (Ga Kho Gung)
vickypham.com
A classic family favorite featuring bite-sized pieces of bone-in chicken, braised and caramelized with lots of ginger in a sweet and savory fish-sauce-based glaze. Serve it over rice with a side of vegetables for a delicious and satisfying meal.
- 3 lbs chicken
- 1 tablespoon chicken bouillon powder
- 2 tablespoons granulated cane sugar
- 3 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 3-inch piece fresh ginger (peel and slice into thin strips; about 1/4 cup)
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon vegetable oil
- 2 tablespoons granulated sugar
- 1 cup coconut soda (or water)
- 1/4 teaspoon ground black pepper
- 2 tablespoons thinly sliced cilantro/green onions
- Red chilies (optional)
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Vietnamese Braised & Caramelized Catfish (Ca Kho)
vickypham.com
Nothing reminds me more of traditional Vietnamese home cooking than caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory side dish is the taste of home.
- 3 lbs catfish steaks (1-inch thickness)
- 4 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil (can with water)
- 2 tablespoons granulated sugar
- 1 shallot (minced)
- 3 garlic cloves (minced)
- 1/2 can Coco Rico coconut soda (6 oz)
- 1 green onion (slice thinly)
- 1/4 teaspoon ground black pepper
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Vietnamese Pork Belly with Fermented Shrimp Paste (Thịt Xào Mắm Ruốc)
vickypham.com
Tender, bite-sized pieces of pork belly are caramelized in a savory, umami-rich fermented shrimp paste with fragrant lemongrass. It's a quick, authentic, and incredibly flavorful dish to enjoy with steamed rice.
- 1 1/2 lbs pork belly
- 2 tablespoons vegetable oil
- 3 tablespoons minced lemongrass
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 3 tablespoons granulated sugar
- 2 tablespoons fermented shrimp paste
- 1/4 teaspoon thick soy sauce (optional for color)
- 1/2 cup water
- 1 teaspoon minced Thai chili pepper (optional)
- 1/8 teaspoon ground black pepper
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Super Moist Chocolate Cupcakes
vickypham.com
Incredibly easy chocolate cupcakes that are light, fluffy, moist and much more flavorful than anything out of a box. This recipe makes 18 standard size cupcakes.
- 4 tablespoons unsalted butter (softened)
- 1 cup granulated sugar
- 2 ounces semi-sweet chocolate chip (melted)
- 2 large eggs
- 2 large egg yolks
- 1/2 cup vegetable oil
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup hot water
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder
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