Introduction: Asthma is a chronic inflammatory disorder characterized by airway obstructionrnand hyper responsiveness. Studies have suggested that household fuel exposure; either biomassrnor fossil fuel and housing characteristics have been associated with allergy. Recent analysis hasrnalso shown an increase in asthma among residential determinants of allergy. But there remainsrnconsiderable uncertainty about whether this reflects an association with asthma. Hence this studyrnwas conducted to elucidate selected factors associated with asthma. rnObjective: To examine whether there is an association between household fuel exposure andrnhousing characteristics with asthma at selected public hospitals in Addis Ababa, Ethiopia.rnMethods: Hospital-based case-control study design, matched with age and sex was done.rnAmong four hundred eighty three participants, 161 were cases and 322 were controls selectedrnusing consecutive sampling technique from selected public hospitals in Addis Ababa, Ethiopia. rnDouble population proportions formula with a 2:1 control to case ratio was used to calculaternsample size with 95% confidence interval and 80% power. Data were collected betweenrnFebruary and August, 2020 using structured questionnaire, entered into EPI info version 7.2 andrnthen analyzed using SPSS version 24. Chi-square test was used to assure statistical significance.rnConditional logistic regression model was applied to see the determinants of asthma. Both crudernand adjusted odds ratios with 95% confidence interval (CI) were used to identify the strength,rndirection and significance of the association. rnResults: Among study subjects the odds of developing asthma was 4 times higher among thosernwho used agricultural residues for cooking (AOR: 3.809, 95% CI: 1.052, 13.79). , 5 times higherrnamong those who used wood for cooking (AOR: 4.954, 95% CI: 2.1, 11.686). 5 times higher rnamong those who had family history of asthma (AOR: 4.725, 95% CI: 1.544, 14.454), 6 times rnhigher among those who smoke tobacco (AOR: 6.16, 95% CI: 1.304, 29.098) and 10 timesrnhigher among those who donâ€™t practice door opening, while cooking (AOR: 10.254, 95% CI:rn3.969, 26.49).rnConclusion: To reduce the risk of asthma development, people should practice door opening,rnwhile cooking, and must avoid using wood and agricultural residues for cooking and tobacco forrnsmoking. Family history of asthma was also noted to be another risk factor for asthma.