This is a favorite with my family everytime we go back to vietnam, so i can vouch for the authenticity of my tips: **for authentic "ca kho to", try leaving out the ginger, and when the pot comes to a boil, before simmering, add coconut juice (not coconut milk), just enough to cover the fish filets, which should be with the bone in, cross-sections, instead of traditional filets found in the west--if possible. then bring everything, including coconut juice, to a boil, then simmer until the sauce is reduced and the flavor is to your liking. without the coconut juice, it's just basic "ca kho"--still fantastic, mind you...**try this variation for a different "ca kho"...add garlic and finely diced fresh tomatoes to the shallots and chilli (still no ginger), and if possible, use sardines (like the kind found in mediterranean cuisine). this is also a fabulous version of "ca kho".
Love it! I was not sure about ginger, but I went ahead and use it, turn out great! Just 2 slices of ginger, it doesn't change the flavor. Dish turned out to be very authentic ca kho to dish.
Excellent, excellent, excellent. Tastes just as good as the dishes I had growing up. Yes, it is on the salty side (they usually are) so adjust accordingly if you're not a salt fan. I'm so glad to find such a simple recipe I can make at home!
good recipe. i added some coconut soda (1/4 cup) to it also to add flavor and juice. Otherwise, it would be a little too salty for me. I also boiled the fish beforehand to get all the dirty bubbles out (you'll know what I'm talking about once you boil it). This also gets rid of the "fishiness". I sauted some onion and added that in afterward to give it more flavor and made it smell really good.
Excellent recipe! I found a similar recipe on another site before, which was good, but this one was even better. This is one of my dad's favorite vietnamese dishes; I was so happy that this recipe tastes just like the real thing! My husband, a picky eater, loved it too! Thanks for the recipe!
FABULOUS!!!! I made some slight modifications based on feed back. I omitted the ginger and used garlic instead of the shallots and it turned out AMAZING. Exactly like the addictive dish at one of my fave Vietnamese restaurants.
I know a lot of people gave this a high rating and all..but it turned out to be really, really salty. I had to add about two cups of water just to neutralize the flavor.
To go with this, I made jasmine rice, greens, and Vietnamese iced coffee. Mine was good, but insanely salty - but I reduced the recipe and I think I cooked it longer than it said, so I suspect there was user error involved.
Oh wow. I've tasted this dish but NEVER thought I'd one day be making it! It was so authentic and so delicious! Thank you so much Angelcakes for sharing this recipe!!!