Chef Ni Nguyen at Sap Sua in Denver introduces a refined version of his favorite Vietnamese dish cá kho, focusing on precision and control in preparation.
The dish, made with hamachi collars and a carefully crafted dark, glossy sauce, epitomizes weeknight-fancy cooking, successfully combining deep savory flavors with coconut sweetness.
To ensure ease for home cooks, salmon fillets can serve as a substitute for the more complex fish cuts used in the restaurant, maintaining deliciousness.
Serving options include ordinary crispy rice cereal as a garnish, echoing the delicate texture of young sticky rice, making this dish accessible and enjoyable for all.
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