Ca Kho To

🔥 Prep

• Rinse 300 g catfish under cold water, pat dry, then cut into 3‑cm bite‑size pieces.
• Peel and thinly slice 2 shallots.
• Slice 2 chilies into thin rings (discard seeds if less heat preferred).
• Measure out 3 tbsp fish sauce, 2 tbsp sugar, and 100 ml water into separate small bowls.
• (Optional) Soak the clay pot in water for 15 minutes, then dry the interior.

🔥 Cook

• 1. Place the clay pot on the stove over medium heat and add the 2 tbsp sugar; let it melt, stirring constantly, until it turns a deep amber color (approximately 3‑4 minutes).
• 2. Carefully pour in the 100 ml water (it will sputter); stir to dissolve the caramel, then add the 3 tbsp fish sauce; bring the mixture to a gentle simmer (low heat) for 1 minute.
• 3. Add the sliced shallots and chilies to the pot; sauté for 2 minutes over medium heat until fragrant.
• 4. Nestle the 300 g catfish pieces into the caramel‑fish sauce, ensuring they are mostly submerged; increase heat to medium‑high and let the liquid come to a boil (about 2‑3 minutes).
• 5. Once boiling, reduce heat to low, cover the pot partially (or with a lid leaving a small gap), and simmer for 15‑20 minutes until the fish is cooked through and the sauce has thickened and glossy.
• 6. Taste and adjust seasoning with an extra pinch of sugar or fish sauce if needed; let it rest off heat for 2 minutes before serving.

🔥 Serve

• Transfer the Ca Kho To to a serving bowl, garnish with extra sliced chili and a sprinkle of freshly ground black pepper if desired.
• Serve hot with steamed jasmine rice or broken rice (cơm tấm) and a side of pickled vegetables (đồ chua) or fresh cucumber slices.
• Accompany with a small dish of lime wedges for squeezing over the fish just before eating.