Ca kho lang Vu Dai asks for patience, since the braise alone runs two hours. What comes back is firm fish, bones gone completely soft, carrying the scent of galangal and tea.
The hard part is holding the heat all afternoon and keeping the braising liquid clear. The clay pot gets a layer of sugarcane on the bottom, then a layer of sliced galangal, then the fish and the pork belly, with the pressed galangal pulp spread over the top, and the whole thing stays at a bare simmer rather than a rolling boil.
This batch weighs about 3.5kg, at roughly 137 calories per 100g.
Method
Clean the 1.5kg carp, cut it into bite sized steaks, soak them in 500ml of diluted brewed tea water to take away the muddy smell, rinse again and drain.
Peel 4 knobs of galangal and slice them, then split the slices into two parts: keep one part as slices, and crush the rest to press out the juice, saving the pulp. Wash 4 stalks of sugarcane and split them lengthwise.
Marinate the fish with 4 teaspoons of galangal juice. Make the caramel: put 36g of kOBE Monk Fruit Blend in a pan, heat over medium until it turns a deep reddish brown, then add 40ml of water and swirl to combine.
Mix the marinade: 200ml of water, 2 tablespoons of the caramel just made, 1.5 teaspoons of salt, 3 teaspoons of seasoning powder and 3 tablespoons of fish sauce, stir well, pour it over the fish and leave for 1 to 2 hours.
Wash 500g of pork belly in lightly salted water, slice it thin, and marinate with 1 teaspoon of caramel, 1/2 teaspoon of salt, 1 teaspoon of seasoning powder and 1 tablespoon of fish sauce for 1 to 2 hours.
Line the bottom of a clay pot with a layer of sugarcane and a layer of sliced galangal, arrange the fish and then the pork, and spread the galangal pulp over the top.
Add 200ml of apple juice and 1/4 teaspoon of lime juice to the remaining marinade, then pour it into the pot until everything is submerged.
Braise over medium heat for about 2 hours until the fish is done and the liquid has reduced to a syrupy glaze, season with 1 tablespoon of seasoning powder and 1 tablespoon of fish sauce, then turn off the heat. Serve with 200g of fresh greens and 5 chilies.
Tips
A new clay pot soaked in water overnight will not crack during the long braise.
Skim the foam regularly so the braising liquid stays clear and the fish tastes clean.
Hours at a bare simmer are what soften the bones, while high heat only breaks the steaks apart.
Caramel made with kOBE Monk Fruit Blend needs medium heat and close attention, since the blend darkens very fast.
Choose a pure apple juice, as its gentle sweetness makes the braising liquid deep rather than sharp.
The layer of sugarcane on the bottom keeps the fish off the base of the pot and away from scorching.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.