http://gastronomyblog.com/2007/03/20/thit-kho/ My husband likes Astronomy. I prefer Gastronomy. Sun, 19 May 2013 01:38:06 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-411370 Gastronomer Thu, 21 Feb 2013 04:45:08 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-411370 Sara - A combination of salt and fish sauce will save your thit kho. Season to taste.

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-411342 Sara L Thu, 21 Feb 2013 04:06:01 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-411342 Help!! This is my first attempt at making this dish, and it turned out too sweet. Almost no savory at all and is a strange combination with the pork Is there a way to salvage it? thanks!!

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-336101 Donna Fredericksen Wed, 12 Dec 2012 21:29:52 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-336101 I am so excited to have found this recipe! I am making it tonight and i can’t wait! Will let you know how it turns out! Thank you!

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-292681 bunnyslug Sun, 23 Oct 2011 00:50:07 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-292681 my mom makes this, and the cabbage item she makes with it is more like a slaw. the cabbage is raw. you mortar and pestle lots of salt with lots of garlic to make a paste, which you mix in with the shredded cabbage and a green herb that they don’t have here , not sure what its called. she also makes with prawn, this is my favorite dish, and i’m making it tonite…

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-290609 Gastronomer Fri, 13 May 2011 19:25:14 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-290609 Sue - I’m sorry to hear that your meat wasn’t as golden as the one in the photo. The trick isn’t in how much sugar you use, it’s how long you let it caramelize for. It’s best to use a dutch oven or light colored pan so that you can see how caramelized the sugar is getting. Once it’s a deep, golden hue, then add the meat. If you jump the gun, the meat won’t achieve the ideal color. Also, it’s important to make sure that the meat is fully coated in the caramel before adding any other liquid, or else the color dissipates. Good luck if you decide to try it again! CC

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-290606 sue Fri, 13 May 2011 15:03:28 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-290606 3 pounds of meat and 1 1/2 tbs of sugar .. what am I dong wrong? mymeat doesn’t look as brown as yours.bugs me

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-188886 Gastronomer Wed, 02 Feb 2011 01:49:30 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-188886 This recipe makes enough to feed 4 to 6 people. Of course, this all depends on the ratio of meat to rice

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-188883 ant Wed, 02 Feb 2011 01:46:55 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-188883 about how many servings does this recipe make?

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-338 mari Wed, 28 Jul 2010 01:54:53 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-338 Thanks for great recipe. I am trying to learn how to cook vietnamese food for my fiance..

]]> http://gastronomyblog.com/2007/03/20/thit-kho/#comment-337 Scandrew Tue, 13 Jul 2010 10:55:10 +0000 http://gastronomyblog.com/2007/03/20/thit-kho/#comment-337 The perfect side for this is watermelon! Delicious together.

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