Comments on: Vietnamese Beef Stew – Bò Kho

By: Alejandra A

Alejandra A — Thu, 12 Jan 2017 21:47:44 +0000

I completely agree with the other comment. The amount of curry is too much, I had to add extra fish sauce and Chinese 5 spice to get back some of the other flavors that were lost. Also, because of the amount of curry my dish looked yellow instead of its natural red.
Other than that my significant other and I enjoyed the dish.

By: ediblewild

ediblewild — Sun, 05 Jun 2011 01:10:33 +0000

Outstanding! Made this pretty much as written except I added a half of a hot red pepper, chopped, to the marinade, and did not use the added salt due to our lower-sodium routine (the fish sauce in the marinade added plenty for us). Served with sticky rice and a vegetable plate (Boston lettuce leaves, carrot sticks, sliced cucumber, plus fresh cilantro and basil for garnishes). Excellent. Thanks SO much for posting this recipe!

By: audeexb

audeexb — Tue, 23 Feb 2010 02:06:21 +0000

made this tonight as directed except i had the meat marinading for almost 2 full days… got side tracked!
tasted WONDERFUL and would definitely make it again!
after first tasting the completed meal, i needed to add some potatoes to it to give it that beef stew-y-ness!!
and dipping french bread into the sauce was my favorite part!

By: kikigrover

kikigrover — Wed, 17 Feb 2010 21:31:24 +0000

This was very flavorful, but I felt like the curry overpowered the other flavors and I lost the Vietnamese flavor. I loved the flavor of the stew before the curry was added. Next time I’ll add less curry powder, or leave it out entirely.