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 sauce. Serve it over rice with a side of vegetables for a delicious and satisfying meal.

Vietnamese Braised & Caramelized Catfish (Ca Kho)

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.

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Vietnamese Caramelized Shrimp (Tom Rim)

Vietnamese Caramelized Shrimp, or Tom Rim, is a quick and easy side dish in a traditional Vietnamese home-cooked meal. It's a very simple dish of sweet and savory shrimp that goes wonderfully with steamed white rice.

Vietnamese Caramelized Pork Belly with Young Bamboo Shoots (Thit Ba Chi Kho Mang Tuoi)

Vietnamese Caramelized Pork Belly with Young Bamboo Shoots (Thit Ba Chi Kho Mang Tuoi) is a popular everyday savory side dish to steamed rice. The longer you cook, the more tender the pork. This side dish has the benefit of the vegetables already with the proteins! That means no extra cooking! Protein and vegetable all in one pot for a hearty meal.

Vietnamese Caramelized and Braised Pork Belly with Eggs (Thit Kho Tau)

Braised to soft gelatinous perfection with plenty of delicious broth, this sweet and savory pork belly and egg dish is childhood comfort food. Enjoy with steamed rice for the ultimate taste of Vietnamese home cooking.

Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mắm Kho Quẹt)

Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables.

Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)

Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man) is a classic Vietnamese side dish. Without it (or a similar side dish), a Vietnamese home-cooked meal is incomplete. In this dish, the pork spare rib is slowly braised in coconut juice until fall-of-the-bone tender. The liquid is then cooked off at the end, reducing to a sweet and savory glaze.

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Vietnamese Caramelized Pork Belly with Fermented Shrimp Paste (Thịt Xào Mắm Ruốc)

Mam Ruoc is Vietnamese fermented shrimp paste, a staple condiment in Southeast Asian cuisines. It can also be effectively used to disperse a crowd. You wouldn't expect this jar of pungent-smelling ground shrimp to taste any good, but it acts in the same as anchovy paste. A little goes a long way and once cooked with aromatics, the taste is surprisingly well-rounded, bringing tons of umami flavor to a dish.

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Vietnamese Caramelized Pork (Thit Kho To)

Vietnamese caramelized pork, or thit kho to, is a classic dish from the Motherland. You will likely see this as one of the many side dishes to rice in a home-cooked Vietnamese meal. Vietnamese caramelized pork is made with small chunks of pork belly slowly braised in fish sauce and caramel syrup.

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