Cá Kho Tộ: Braised fish in clay pot

Caramelized Fish In Clay Pot And Vietnamese Sweet And Sour Soup: Cá Kho Tộ and Canh Chua

Cơm Niêu Sài Gòn – Hồ Xuân Hương: Caramelized fish in clay pot (Cá Kho Tộ) and Vietnamese sweet and sour soup  (Canh Chua) – (2 Locations)

  • Address: 59 Hồ Xuân Hương, P. 6, Q. 3, Hồ Chí Minh: (Map)
  • Address: 27 Tú Xương, P. 7, Q. 3, Hồ Chí Minh: (Map)
  • Hour: 9 am – 10:30 pm daily
  • Dish and Cost:
    • Cá Kho Tộ (Caramelized fish in clay pot): 78,000 Dong ~ $3.60 USD
    • Canh Chua (Sweet and Sour Soup): 88,000 Dong ~ $3.70 USD

Cá Kho Tộ: Braised fish in clay pot

Cá Kho Tộ: Braised fish in clay pot

This is the quintessential true taste of home cooking for the Vietnamese people, although, we are eating this at a restaurant. It’s basic, but extraordinary at the same time. The caramelized fish in the clay pot is simmered with fish sauce, garlic, and coconut juice/soda. It’s salty, slightly sweet, and mildly spicy (optional). The sauce is concentrated and has a strong aroma. It’ll make you want to have an endless bowl of rice to savor every last bit of it. To balance out the saltiness of the fish dish, the sweet and sour soup is the perfect companion. The soup is packed full of vegetables and herbs. The sweet and sour combination comes from the pineapples, tomatoes, and tamarind. Other vegetables that are typically made with this soup are okra, bean sprouts, and Indian taro (giant elephant ear). Also, this restaurant has over 100 selections, so it’s a good place to eat any last minute dishes that you didn’t get a chance to try.

If you have a table for 2 or more, I suggest adding an appetizer and/or meat dish and a vegetable plate. Another common dish that often accompanies the claypot fish and the hot and sour soup is the caramelized pork spare ribs (Sườn Ram Mặn).
Canh Chua: Hot and sour soup

Canh Chua: Hot and sour soup

Boiled Assorted Vegetable

Boiled Assorted Vegetable

Lotus root salad

Appetizer: Lotus Root with Shrimp and Pork Salad

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About Linh

"I love to eat. I live to eat. I travel to eat." It only took a short amount of time for me to find out that the rat race, corporate life was not the life I want and that pushing papers was not as creatively stimulating as they advertised. As a result, I exchanged my suits for suitcases and setting on a year long journey to Southeast Asia. For each country I visit, my goal is to immerse myself in its culture and, of course, feast my way through all of its delicacies.
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