Kho (cooking technique)
Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer" in which a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice. The resulting dish is salty and savory, and meant to be eaten with rice noodles, French bread, or steamed rice.
Kho (cooking technique)
Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer" in which a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice. The resulting dish is salty and savory, and meant to be eaten with rice noodles, French bread, or steamed rice.
has abstract
Con il termine kho (in lingua ...... fato di manzo con tagliatelle.
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Kho is a cooking technique in ...... French bread, or steamed rice.
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country
ingredient
ingredient name (literal)
Beef;fish sauce,sugar, water orcoconutjuice
region
thumbnail
type
Wikipage page ID
12,704,500
Wikipage revision ID
709,816,934
hypernym
comment
Con il termine kho (in lingua ...... fato di manzo con tagliatelle.
@it
Kho is a cooking technique in ...... French bread, or steamed rice.
@en
label
Kho (cooking technique)
@en
Kho (gastronomia)
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wasDerivedFrom
depiction
isPrimaryTopicOf
name
Bò Kho
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