Cá kho tộ is the Vietnamese dish consisting of fish braised in a clay pot with caramel, fish sauce, and black pepper.
Fish is slowly cooked with a deeply seasoned liquid that often includes fish sauce, sugar or caramel, aromatics, and black pepper. The reduction coats the fish and produces the dish’s glossy, savory-sweet flavor.
The word “tộ” refers to the traditional clay pot used for cooking and serving. Clay helps retain heat and suits the long, gentle braising process. Catfish and other locally available fish may be used, depending on the region.
Cá kho tộ is different from canh chua, a sour Vietnamese soup often made with fish. The two may appear together in a meal, but one is a concentrated braise and the other is a soup.