Vietnamese food stories
Basa Fillet, Salmon or Barramundi? Exploring cá kho tộ
Vietnamese caramelised fish pairs a deeply savoury-sweet sauce with tender, gently braised fish. Changing the fish changes the flavour and texture of every bite.
What is cá kho tộ?
Cá kho tộ is Vietnamese caramelised fish traditionally cooked in a clay pot. Gentle braising brings the fish together with a savoury-sweet sauce, leaving the centre soft and flaky.
The fish matters because each variety brings its own balance of flavour, richness and texture to the dish.
Three familiar fish options
Basa Fillet is mild and delicate. Its gentle flavour lets the caramel sauce lead, while the flesh stays soft and moist.
Salmon is the richest of the three, with higher natural oiliness, a moist texture and large flakes.
Barramundi is mild and moist, with broad flakes and a texture that sits between delicate and firm.
Choosing the texture you enjoy
Choose Basa Fillet for a tender, sauce-forward bite; Salmon for extra richness; or Barramundi when you prefer larger flakes and a little more structure.
There is no single best option. The choice comes down to whether you want the sauce, richness or texture to stand out most.