| dbo:abstract |
Kho (meaning "to braise", "to stew", or "to simmer") or khor (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice. The resulting dish is salty and savory, and meant to be eaten with rice noodles, baguette, or steamed rice. (en) Con il termine kho (in lingua vietnamita letteralmente brasare, stufare o cuocere a fuoco lento) si indicano una serie di piatti della cucina vietnamita, caratterizzati da una lenta stufatura degli ingredienti in una salsa densa, mediamente dolce, di colore rosso-marrone, che contiene zucchero caramellato e salsa di pesce. Tipicamente viene stufato in una pentola di terracotta chiamata nồi đất. Viene servito con riso bianco cotto al vapore o tostato, oppure con una baguette calda. Bò kho è la variante più comune; uno stufato di manzo con tagliatelle. (it) |
| dbo:country |
dbr:Vietnam |
| dbo:cuisine |
CambodianandVietnamese |
| dbo:ingredient |
dbr:Beef dbr:Coconut dbr:Sugar dbr:Fish_sauce |
| dbo:ingredientName |
Beef;fish sauce,sugar, water orcoconutjuice |
| dbo:region |
dbr:South_East_Asia |
| dbo:thumbnail |
wiki-commons:Special:FilePath/Bo_Kho.jpg?width=300 |
| dbo:type |
dbr:Stew |
| dbo:wikiPageID |
12704500 (xsd:integer) |
| dbo:wikiPageLength |
2258 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID |
1103067408 (xsd:integer) |
| dbo:wikiPageWikiLink |
dbr:Beef dbr:Braise dbr:Cooking_technique dbr:Jorim dbr:Vietnam dbr:Coconut dbc:Salted_foods dbr:Cambodian_cuisine dbr:Sugar dbr:Clay_pot_cooking dbr:Pork dbr:Stew dbr:Catfish dbr:Tofu dbr:Ginger dbr:Fish dbr:Brining dbr:Poultry dbr:Protein dbr:Baguette dbc:Cambodian_cuisine dbc:Stews dbc:Vietnamese_cuisine dbr:South_East_Asia dbr:Shrimp dbr:Vietnamese_cuisine dbr:List_of_stews dbr:Fish_sauce dbr:Rice_noodles dbr:Steamed_rice dbr:Simmer dbr:Coconut_juice dbr:File:Thit-kho-tieu-1.jpg |
| dbp:caption |
Bò kho (en) |
| dbp:country |
Vietnam (en) |
| dbp:mainIngredient |
Beef; fish sauce, sugar, water or coconut juice (en) |
| dbp:name |
Bò Kho (en) |
| dbp:nationalCuisine |
Cambodian and Vietnamese (en) |
| dbp:region |
dbr:South_East_Asia |
| dbp:type |
dbr:Stew |
| dbp:wikiPageUsesTemplate |
dbt:Fact dbt:Infobox_prepared_food dbt:Portal-inline dbt:Reflist dbt:Short_description dbt:Cambodian_cuisine dbt:Vietnamese_cuisine dbt:Cooking_techniques |
| dcterms:subject |
dbc:Salted_foods dbc:Cambodian_cuisine dbc:Stews dbc:Vietnamese_cuisine |
| gold:hypernym |
dbr:Technique |
| rdf:type |
owl:Thing wikidata:Q2095 dbo:TopicalConcept yago:WikicatSaltedFoods yago:Food100021265 yago:Matter100020827 yago:PhysicalEntity100001930 dbo:Food yago:Substance100020090 |
| rdfs:comment |
Kho (meaning "to braise", "to stew", or "to simmer") or khor (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice. The resulting dish is salty and savory, and meant to be eaten with rice noodles, baguette, or steamed rice. (en) Con il termine kho (in lingua vietnamita letteralmente brasare, stufare o cuocere a fuoco lento) si indicano una serie di piatti della cucina vietnamita, caratterizzati da una lenta stufatura degli ingredienti in una salsa densa, mediamente dolce, di colore rosso-marrone, che contiene zucchero caramellato e salsa di pesce. Tipicamente viene stufato in una pentola di terracotta chiamata nồi đất. Viene servito con riso bianco cotto al vapore o tostato, oppure con una baguette calda. Bò kho è la variante più comune; uno stufato di manzo con tagliatelle. (it) |
| rdfs:label |
Kho (cooking technique) (en) Kho (gastronomia) (it) |
| owl:sameAs |
freebase:Kho (cooking technique) yago-res:Kho (cooking technique) wikidata:Kho (cooking technique) dbpedia-it:Kho (cooking technique) http://jv.dbpedia.org/resource/Kho dbpedia-vi:Kho (cooking technique) https://global.dbpedia.org/id/4kwbz |
| prov:wasDerivedFrom |
wikipedia-en:Kho_(cooking_technique)?oldid=1103067408&ns=0 |
| foaf:depiction |
wiki-commons:Special:FilePath/Bo_Kho.jpg wiki-commons:Special:FilePath/Thit-kho-tieu-1.jpg |
| foaf:isPrimaryTopicOf |
wikipedia-en:Kho_(cooking_technique) |
| foaf:name |
Bò Kho (en) |
| is dbo:wikiPageDisambiguates of |
dbr:Kho |
| is dbo:wikiPageRedirects of |
dbr:Ca_Kho dbr:Ca_Kho_To dbr:Ca_kho_to dbr:Bò_Kho dbr:Bò_kho dbr:Bo_Kho dbr:Bo_kho dbr:Ga_Kho dbr:Ga_Kho_Gung dbr:Ga_kho dbr:Thit_Bo_Kho dbr:Thit_bo_kho dbr:Thịt_bò_kho dbr:Cá_Kho dbr:Cá_kho dbr:Cá_kho_tộ dbr:Gà_Kho dbr:Gà_Kho_Gừng dbr:Gà_kho dbr:Gà_kho_gừng |
| is dbo:wikiPageWikiLink of |
dbr:Ca_Kho dbr:Ca_Kho_To dbr:Ca_kho_to dbr:Bò_Kho dbr:Bò_kho dbr:Beef_noodle_soup dbr:Bo_Kho dbr:Bo_kho dbr:Jorim dbr:List_of_cooking_techniques dbr:Ga_Kho dbr:Ga_Kho_Gung dbr:Ga_kho dbr:Braising dbr:Thit_Bo_Kho dbr:Thit_bo_kho dbr:Red_cooking dbr:Clay_pot_cooking dbr:Kho dbr:Stew dbr:Thịt_bò_kho dbr:Cá_Kho dbr:Cá_kho dbr:Cá_kho_tộ dbr:Gà_Kho dbr:Gà_Kho_Gừng dbr:Gà_kho dbr:Gà_kho_gừng dbr:Vietnamese_cuisine dbr:Persicaria_odorata |
| is foaf:primaryTopic of |
wikipedia-en:Kho_(cooking_technique) |
