Authentic home cooking from Vietnam, with US measurements. 
Clay Pot Braised Perch – A Childhood Favorite
My hometown is in a river region, so there are always plenty of small fish and shrimp, especially during flood season when there’s so much that we have to dry or ferment them. Since we eat fish all year round, my mom would make clay pot braised fish to change things up for us kids. 'Kho tộ' means braising in a clay pot.
Back in the hard times, this dish was just local fish braised with a few pieces of pork fat. But the sweet flavor of freshly caught fish combined with the rich, fragrant pork fat from pigs raised all year, and my mom’s homemade fish sauce aged for over 9 months... it’s a taste you can’t find anywhere else. The deep, savory flavor lingers with every bite.
Nowadays, we don’t always have clay pots, so people often use a regular pot and still call it 'kho tộ.' Pork is leaner now, and fat isn’t as popular, so people usually use pork belly for a tastier, less greasy dish.
Clay Pot Braised Perch – A Childhood Favorite
My hometown is in a river region, so there are always plenty of small fish and shrimp, especially during flood season when there’s so much that we have to dry or ferment them. Since we eat fish all year round, my mom would make clay pot braised fish to change things up for us kids. 'Kho tộ' means braising in a clay pot.
Back in the hard times, this dish was just local fish braised with a few pieces of pork fat. But the sweet flavor of freshly caught fish combined with the rich, fragrant pork fat from pigs raised all year, and my mom’s homemade fish sauce aged for over 9 months... it’s a taste you can’t find anywhere else. The deep, savory flavor lingers with every bite.
Nowadays, we don’t always have clay pots, so people often use a regular pot and still call it 'kho tộ.' Pork is leaner now, and fat isn’t as popular, so people usually use pork belly for a tastier, less greasy dish.
Open in Cookpad AppSteps
- 1
First, prepare the ingredients. Choose wild perch if possible for the best flavor. Pick firm pork belly (avoid loose layers, as it can fall apart after braising).
- 2
Rinse the pork belly and cut into pieces. Blanch in boiling water, then drain. Clean the perch, rub with salt, rinse well, and drain. Marinate the fish with a little seasoning powder and crushed garlic and chili to let the flavors soak in.
- 3
Heat a pan with a tablespoon of cooking oil. Add half the palm sugar (about the size of your big toe) and cook until it turns a deep caramel color. Add minced garlic and sauté until fragrant. This step is key for getting a beautiful color, so keep the heat low and watch carefully.
- 4
Add the pork belly and stir-fry until browned.
- 5
Add 4 tablespoons fish sauce and the remaining half of the palm sugar. Cook until the sauce thickens, then add 1 cup water.
- 6
Continue simmering until the pork is tender, then add the fish. Lower the heat and cook for about 15 minutes, then gently flip the fish and cook for another 15 minutes. Adjust seasoning to taste.
- 7
The finished dish should have tender pork, clear fat, and fish that’s rich and flavorful but not falling apart. If you like, you can transfer to a clay pot and continue braising (since clay pots are small, you may need to do this in batches).
- 8
For a drier version, keep braising until the sauce thickens. Serve hot, topped with green onions and black pepper. Enjoy with steamed rice.
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