Cambodian Bo Kho - Kaw

Bo Kho (Kaw) Egg Stew

in Cambodian

Bo Kho or also known as Kaw, is a Cambodian staple dish.  This is an authentic dish that is normally made with pork belly or fish. However, you can make this dish vegetarian style and it will taste just as good meatless.

  • Braised Veggie Yuba Fish stew bo kho kaw Cambodian recipe

Bo Kho (Kaw)

  • Servings: 8
  • Difficulty: medium
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Ingredients

  • 6 cooked eggs
  • 1 pack Veggie Yuba fish cut 1/2 inch
  • 3 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp Vegan chicken bouillon
  • 3 scallions
  • ¼ cup ginger julienne
  • 5 garlic chopped
  • 2 cups of hot water
  • 1 tbsp oil
  • 1 tsp salt. Add more to taste
  • ½ tsp crushed black pepper

Prepare the soup

  1. Heat a medium pan with medium heat.
  2. In the hot pot, add the sugar. Stir until dark golden brown, until the sugar is caramelize. This probably takes 30 seconds to 1 minute.
  3. Add hot water.
  4. Add soy sauce.
  5. Add salt.
  6. Add vegan chicken bouillon. You will notice the soup color will change to very dark brown, almost black color.
  7. Reduce to the lowest heat.
  8. Add boiled egg.

Prepare the Fish

  1. In a sauce pan, add oil, garlic, ginger and crushed black pepper.
  2. Stir for 30-45 seconds until aromatic.
  3. Add to the soup and stir.
  4. Add chopped scallions.
  5. Add additional salt/ sugar to taste.
  6. In the same sauce pan, sauté the yuba fish until each side crispy golden brown.
  7. Add the yuba fish in the soup.
  8. Turn off heat.


Eat with rice.