Vietnamese Clay Pot Braised Catfish (Cá Kho Tộ) is widely available and commonly eaten in Vietnamese Food. Although some people object to what they describe as the muddy flavor of this freshwater fish, others cannot get enough of this classic southern Vietnamese Clay Pot Braised Catfish, including one regular customer at The Slanted Door who orders this dish for dessert, often after having already eaten one as his main course. In Vietnamese Cuisine, catfish are typically butchered into steaks, not fillets, which is what you see most often in America. Bone-in steaks work best for Vietnamese Clay Pot Braised Catfish (Cá Kho Tộ), so you can either buy a whole cleaned fish and cut it up yourself, or ask the fishmonger to do it. Steamed rice is nice for soaking up the sauce.