Ultimate Vietnamese Home-cooked Meal with Fish: Caramelized Fish (Cá Kho) and Sour Soup (Canh Chua)

Moved out of your parents’ house and are now looking to replicate the foods that remind you of home?

Or are you looking for a bit more quantifiable guidance in cooking because “add a bit of this” and “a bit of that” aren’t working?

Look no further. Check out my video above.

Two of my all-time favorite Vietnamese home cooking dishes are caramelized fish (Cá Kho) and sour soup (Canh Chua). These two dishes are the epitome of Vietnamese home cooking. Conveniently, they are made using one whole fish. Catfish steaks are reserved for the caramelized fish and the leftover head is reserved for the stock in the sour soup.

Cá Kho is sweet and savory fish (typically catfish or cá trê) slowly braised in coconut water and fish sauce. The thickened glossy sauce and tender fish are amazingly delicious over a bed of hot steamed rice. When you make a dent in your rice bowl, ladle in some of the sour soup. Full of vegetable goodness and the awesome flavor combinations of sweet, sour, spicy, and savory, it’s the perfect way to chase the flavors of Cá Kho.

If you are in Vietnam, you can always find these dishes along with many others in restaurants specializing in home-cooked dishes (cơm bình dân). Unfortunately, not many restaurants in the States serve cơm bình dân, BUT now you can now make it at home. Just follow the step-by-step visual instructions in the video above or look for the full written recipes for both dishes below.

Happy cooking!

Ultimate Vietnamese Home-cooked Meal with Fish: Caramelized Fish (Cá Kho) and Sour Soup (Canh Chua)

Vietnamese Sour Soup with Catfish Head (Canh Chua Nau Dau Ca Tre)

Serves 3-5

Ingredients

Stock

• 5 garlic cloves (peel and chop finely)
• 2 tablespoons vegetable oil
• 1-3/4 quarts water
• 1 catfish head (cut into chunks if needed; can substitute with catfish steaks)
• 50 grams tamarind pulp

Soup Seasonings

• 2-1/2 tablespoons fish sauce
• 3 tablespoons sugar
• 1 tablespoon chicken bouillon powder
• 1 teaspoon sea salt

Vegetables

• Pineapple chunks (1 cup)
• 1 large tomato (300 grams)
• 200 grams/7 oz taro stem (peel and slice thinly)
• 50 grams rice paddy herbs (roughly chop)

Side Dipping Sauce (Optional)

• Fish sauce
• Fresh red chili peppers

Instructions

1. At the bottom of a medium-size stock pot, heat up vegetable oil on medium high. Add garlic and fry until golden. Remove half of the garlic and set aside.
2. Add water (1-3/4 quarts). Bring the pot to a boil then reduce heat to a low simmer. Add catfish head and cook for 10 minutes. Occasionally, use a mesh or small spoon to scoop out any impurities (foam) that float to the top.
3. Using a mesh strainer, dip tamarind pulp into the stock until it softens. With a spoon, smash the pulp through the strainer to flavor the stock. Discard pulp. Add pineapples and continue to cook for 3-5 minutes.
4. Season stock to taste with fish sauce, sugar, chicken bouillon powder, and salt.
5. Add tomatoes and taro stems. Cook for 1-2 minutes then immediately turn off heat to prevent overcooking.
6. Transfer soup to a serving bowl. Garnish with rice paddy and the reserved fried garlic. Serve with a side dipping sauce of fish sauce and chili peppers (optional).

Vietnamese Braised & Caramelized Catfish (Ca Kho)

Serves 3-5

Ingredients

• 3 lbs catfish (slice into 1-1/2-inch thick steaks)
• 4 tablespoons fish sauce
• 1 tablespoon granulated white sugar (for caramel sauce)
• 1 teaspoon granulated sugar (for seasoning)
• 2 tablespoons vegetable oil
• 1 shallot (peel and mince)
• 3 cloves garlic (peel and mince)
• 1 green onion (slice thinly; separate whites/greens)
• 1 can coconut soda (can substitute with coconut juice/water, plain water or even 7-up soda)
• 1/4 teaspoon black pepper

Instructions

1. Marinate catfish steaks with fish sauce and 1 teaspoon sugar for at least one hour.
2. Using a wok or skillet with a lid, heat vegetable oil on medium high. Add 1 tablespoon sugar onto the oil and heat until sugar caramelizes to an amber color. Immediately, add shallot, garlic, and whites of green onion. Saute until fragrant (about 10 seconds).
3. Add marinated catfish and its marinade liquid. Toss catfish on all sides to evenly coat with aromatics and caramel sauce.
4. Add coconut soda and gently braise with a covered lid for 10 minutes. Flip fish onto the other sides and gently braise with a covered lid for an additional 10 minutes.
5. Transfer to a serving platter, making sure to scoop that delicious sauce onto the fish. Top with remaining green onions and black pepper when you are ready to serve.