Wednesday, March 4, 2009
Ca Kho To - Vietnamese Catfish In Caramel Sauce
This post comes with a stink factor warning. For those of you unfamiliar with the pungent odor of fish sauce you must prepare yourself for this recipe by opening some windows and turning on all fans in the house full blast. Now, it doesn't stink like durian or anything, but the fishy-ness has been known to be a sticking point in some relationships. Phu Quoc is a island of Vietnam where the fish sauce made is supposed to be especially tasty aka stinky. I heard from someone that it had something to do with the fish diet of squid, but don't know if that's true. Do you know if it is true?
I must admit that I used this recipe but added some vegetables because I am from the "more matters" school of thought. More vegetables that is and not just more of everything!! Now this dish is traditionally made in a claypot, but since I am not lucky enough to own one of those, I made it in my medium sized metal pot and then transferred into a ceramic dish to serve.
The recipe that I followed said something about "smoking slightly", but I would like to vote for more of a moderate smoking factor when I added the fish sauce to the caramelized sugar. But the finished product sure was worth it!