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Kho (meaning "to braise", "to stew", or "to simmer") or khor (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, where 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, baguette, or steamed rice.

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  • Kho (cooking technique) (en)
  • Kho (gastronomia) (it)
rdfs:comment
  • Kho (meaning "to braise", "to stew", or "to simmer") or khor (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, where 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, baguette, or steamed rice. (en)
  • Con il termine kho (in lingua vietnamita letteralmente brasare, stufare o cuocere a fuoco lento) si indicano una serie di piatti della cucina vietnamita, caratterizzati da una lenta stufatura degli ingredienti in una salsa densa, mediamente dolce, di colore rosso-marrone, che contiene zucchero caramellato e salsa di pesce. Tipicamente viene stufato in una pentola di terracotta chiamata nồi đất. Viene servito con riso bianco cotto al vapore o tostato, oppure con una baguette calda. Bò kho è la variante più comune; uno stufato di manzo con tagliatelle. (it)
foaf:name
  • Bò Kho (en)
name
  • Bò Kho (en)
foaf:depiction
  • http://commons.wikimedia.org/wiki/Special:FilePath/Bo_Kho.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Thit-kho-tieu-1.jpg
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  • Bò kho (en)
country
  • Vietnam (en)
main ingredient
  • Beef; fish sauce, sugar, water or coconut juice (en)
region
type
has abstract
  • Kho (meaning "to braise", "to stew", or "to simmer") or khor (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, where 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, baguette, or steamed rice. (en)
  • Con il termine kho (in lingua vietnamita letteralmente brasare, stufare o cuocere a fuoco lento) si indicano una serie di piatti della cucina vietnamita, caratterizzati da una lenta stufatura degli ingredienti in una salsa densa, mediamente dolce, di colore rosso-marrone, che contiene zucchero caramellato e salsa di pesce. Tipicamente viene stufato in una pentola di terracotta chiamata nồi đất. Viene servito con riso bianco cotto al vapore o tostato, oppure con una baguette calda. Bò kho è la variante più comune; uno stufato di manzo con tagliatelle. (it)
national cuisine
  • Cambodian and Vietnamese (en)
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page length (characters) of wiki page
cuisine
  • CambodianandVietnamese
ingredient name (literal)
  • Beef;fish sauce,sugar, water orcoconutjuice
country
ingredient
region
type
foaf:isPrimaryTopicOf
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