Chef Ni Nguyen of Sap Sua in Denver innovatively adapts the traditional Vietnamese dish cá kho by creating a separate dark sauce, ensuring consistent flavor control.
Nguyen's cá kho features hamachi collars or salmon fillets, providing a flexible, weeknight-friendly alternative while maintaining rich flavors through his precise cooking method.
The dish's rich flavor profile is achieved with coconut water and crunchy rice cereal, making it approachable and delightful for at-home cooks seeking refined meals.
This adaptation gives diners a taste of Vietnamese culinary traditions while simplifying preparation for home cooking, exemplifying the innovation behind Sap Sua's cuisine.
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