Kho, a term used for stews flavored with the deep brown caramel sauce acquires an alluring color from that cooked sugar sauce. Although such stews are often prepared with river fish, or pork, I prefer shrimp.
Cẩm Vân Nguyễn, a Vietnamese celebrity chef, spent a day with me in her newly built cooking school in Saigon, teaching me recipes. This was one of them. In preparation for our lessons, her charming son Khải took me on the back of his scooter for an all-morning shopping trip for ingredients.
© 2008 Robert Danhi. All rights reserved.