If you’ve ever dined at a Vietnamese family table, you know the magic of Cá Kho Tộ—tender, braised fish in a luscious, savory-sweet sauce with just the right balance of saltiness, umami, and caramelized goodness.
My grandma made this dish often, slowly simmering the fish in a clay pot fish recipe until the sauce thickened into a glossy glaze.
In this easy recipe, I’ll walk you through how to cook Vietnamese caramelized fish step-by-step, including braising tips for fish, the best fish for braising, and a few optional twists. Let’s dive into this authentic Vietnamese braised fish that’s perfect for any home cook!
What is Vietnamese Braised Fish (Cá Kho Tộ)?
Cá Kho Tộ is a traditional Vietnamese braised fish dish, often cooked in a clay pot (“tộ”) for enhanced flavor. The fish is slow-cooked with fish sauce and caramelized sugar, creating a deeply flavorful dish with a thick, umami-packed sauce. It pairs perfectly with steamed jasmine rice and often appears alongside Vietnamese fish stew variations like Canh Chua (Vietnamese Sweet & Sour Soup).
Why You’ll Love This Vietnamese Caramelized Fish Recipe
This easy Vietnamese braised fish recipe is a standout among popular Vietnamese fish dishes.
- Simple: Uses everyday Vietnamese ingredients.
- Quick: Ready in under an hour, unlike some slow-cook Vietnamese fish recipes.
- Authentic: Reflects traditional fish cooking Vietnam methods – Cá Kho
Key Ingredients for Vietnamese Caramelized Fish
What is the best fish for Vietnamese Braised Fish?
For the best texture, use firm fish steaks or fillet cut into½ inch thick that hold up well to braising. Popular choices include:
- Catfish or Swai fish (Cá Basa or Cá Trê) – Traditional choice with a rich, fatty texture.
- Snakehead fish (Cá Lóc) – Firm and mild-flavored, ideal for Vietnamese caramelized fish.
- Tilapia (Cá Diêu Hồng) – Affordable and widely available.
- Salmon (Cá Hồi)– Rich, buttery, and packed with omega-3s, adding a luxurious texture.
Aromatics
- 1 shallot – Finely chopped for depth.
- 3 cloves of garlic – Minced for fragrance.
- Ginger slices – Optional, for a warm kick.
- Green onions – Chopped for garnish.
Seasonings
- 1 Tbsp fish sauce – The heart of any fish sauce for braised fish recipe.
- 1 tsp chicken bouillon – Enhances umami.
- 1/3 Tbsp sugar – Balances the saltiness.
- 1 tsp black pepper – Adds a subtle heat.
- 1 Tbsp sugar (for caramel sauce) – Key to Vietnamese caramelized fish.
Equipment
- A clay pot or Dutch oven is recommended. (traditional for Cá Kho Tộ. But you can use any kinds of heavy-bottomed pot.
Variations & Substitutions for Cá Kho Tộ
- No coconut water? Use water with a pinch of sugar for a similar effect.
- Prefer a milder version? Skip the chili.
- Need a shortcut? Use pre-made caramel sauce instead of making your own.
- Want extra richness? Add slices of pork belly for a heartier dish.
Step-by-Step Instructions for Vietnamese Braised Fish
Step 1: Clean the Fish Properly – My grand’s ma Tip
Cleaning the fish thoroughly removes slime and any fishy odor, ensuring a fresh and clean taste.
- Rinse the fish steaks under cold running water.
- Sprinkle coarse salt and lemon all over the fish and gently rub it in to remove excess slime.
- Let sit for 2–3 minutes, then rinse thoroughly under cold water.
- Pat dry with paper towels.
Tip: Drying the fish well helps it absorb the marinade better and prevents excess water from diluting the sauce.
Step 2: Marinate for Maximum Flavor
In a bowl, combine the fish with:
- 1 Tbsp fish sauce (key flavor!)
- 1 tsp chicken bouillon
- 1/3 Tbsp sugar
- 1 tsp black pepper
- Minced garlic and shallot
- Optional: 1/2 tsp dark soy sauce for the beautiful color
Coat the fish steaks evenly with the marinade, making sure to cover all sides.
Mix well and let it chill for at least 30 minutes in the fridge.
Tip: If marinating overnight, cover the fish and store it in the fridge. Bring it to room temperature before cooking for even cooking.
Step 3: Make the Caramel Sauce
- Heat a pot over medium heat. Add 1 Tbsp sugar and let it melt until it turns a slightly golden-brown color (about 3-5 minutes).
- Watch for smoke—a sign it’s ready. Mix to prevent burning the bottom. Turn off the heat immediately.
- This step defines caramelized fish cooking methods in Vietnamese cuisine.
Tip: Avoid burning the sugar—if it turns too dark, it will taste bitter 
Step 4: Simmer the Fish
- Add 1 Tbsp pork lard (for more umami and richer taste) or cooking oil. Saute the remaining aromatics (shallot, garlic) and sliced ginger on top.
- Over medium heat, place the marinated fish into the pot with the caramel sauce. Sear for about 3-5 minutes, then gently flip forthe other side. Do not stir the fish often to prevent it from falling apart.
- Pour in the remaining marinade sauce with ½ cup water or coconut juice. Just enough water to cover the fish.
- Bring to a boil. Close with a lid and adjust to low heat to slow-cook the fish.
- Gently simmer the fish for 20 minutes or until cooked through. The fish will soak up the sauce, creating a slow-cooked Vietnamese braised fish texture.
Tip: To avoid overcooking, check doneness early—fish should flake easily but remain firm. For delicate fish like cod or salmon, reduce cooking time slightly.
Step 5: Thicken the Sauce
After simmering, check the sauce consistency. Reducing the sauce enhances flavor & richness.
- If it’s too thin, increase the heat slightly and uncover for another 5-10 minutes until it thickens into a glossy coating. This makes the dish flavorful and irresistible.
- If the sauce reduces too quickly, add a splash of water or coconut water to prevent burning.
Occasionally spoon sauce over the fish to help the fish absorb all the flavorful caramel sauce.
Tip: To avoid overcooking, remove the fish before reducing the caramel sauce. Once the sauce thickens to the right consistency, return the fish to coat it evenly.
Step 6: Garnish & Serve
- Sprinkle with chopped green onions and extra black pepper.
- Serve hot with steamed white rice and a side of Vietnamese pickled vegetables or fresh cucumbers, and a light soup like Vietnamese sweet and sour soup (Canh Chua).
- Final Touch: A squeeze of lime before eating enhances the flavors and balances the richness.
Tips for the Best Vietnamese Braised Fish
Enjoy Your Restaurant-Style Cá Kho Tộ! This dish is deeply flavorful, beautifully caramelized, and packed with umami goodness—just like in an authentic Vietnamese eatery. Pair it with a warm bowl of white rice and enjoy! 
- Best fish for braising: Catfish is the star of catfish Vietnamese cuisine, but tilapia or mackerel are great alternatives.
- Coconut juice twist: For a variation like Vietnamese braised catfish with coconut juice, substitute half the water with coconut juice during simmering.
- Healthy tweak: Skip the sugar in the marinade for a lighter take on healthy Vietnamese fish dishes.
- Side dishes: Pair with steamed rice and pickled veggies for classic Vietnamese fish side dishes.
How To Serve Braised Fish
Serve Vietnamese braised fish hot with steamed jasmine rice to soak up the rich, savory sauce. Pair it with pickled mustard greens (dưa chua) or stir-fried greens for a refreshing contrast. For a complete meal, add a side of Canh Chua (Vietnamese sweet & sour soup) or a simple cucumber salad. A squeeze of fresh lime just before serving enhances the flavors beautifully.
Easy Vietnamese Braised Fish (Cá Kho Tộ)
Equipment
- 1 Clay pot or Dutch oven or heavy-bottomed pot
Ingredients
For the Fish:
- 1 lb fish steaks (catfish, tilapia, salmon)
- 1 Tbsp fish sauce
- 1 tsp chicken bouillon
- ⅓ Tbsp sugar
- 1 tsp black pepper
- ½ tsp dark soy sauce optional, for color
For the Aromatics & Marinade Sauce:
- 1 Tbsp sugar for caramel sauce
- 1 Tbsp pork lard or cooking oil
- 3 slices ginger
- 2 cloves garlic minced
- 1 shallot minced
- ½ cup 120ml coconut water or water
- 1 green onions chopped, for garnish
- 1 small red chili optional, for spicy kick
Instructions
- Clean the Fish: Rinse under cold water, rub with salt and lemon, let sit for 2–3 minutes, then rinse and pat dry.
- Marinate for maximum flavor: Coat fish with fish sauce, chicken bouillon, sugar, black pepper, garlic, shallot, and optional dark soy sauce. Let marinate for 30 minutes.
- Make Caramel Sauce: Heat sugar in a pot over medium heat until golden brown. Stir gently and turn off heat once caramelized.
- Simmer the Fish: Add lard or oil, sauté aromatics, then place fish into the pot. Sear both sides for 3–5 minutes. Pour in marinade and coconut water. Bring to a boil, cover, and simmer on low heat for 20 minutes.
- Thicken the Sauce: If needed, uncover and cook for another 5–10 minutes to reduce the sauce into a glossy coating.
- Garnish & Serve: Sprinkle with green onions and black pepper. Serve hot with steamed rice and pickled vegetables.
Video
Notes
- This recipe can be doubled or tripled to feed a crowd.
- If using frozen fish, thaw completely before cooking.
- Adjust cooking time based on fish thickness.
- Best served with steamed rice and fresh cucumber’s slices
Final Thoughts
Cá Kho Tộ isn’t just a dish—it’s a taste of home, packed with bold flavors and comforting warmth. The balance of sweet, salty, and umami-rich caramelized sauce makes it a staple in Vietnamese home cooking.
Whether you’re making it for a cozy family dinner or meal prepping for the week, this Vietnamese braised fish recipe is simple, satisfying, and full of tradition.
Try it with steamed rice and Vietnamese sweet and sour soup (Canh Chua) for the full experience. Once you try it once, it’ll become a go-to in your kitchen. Give it a try and bring the flavors of Vietnam to your table!
