Sqwertz wrote:
> Here my description of the making of nuoc mau - Vietnamese caramel
> sauce. It is a required flavoring for thit nuong (grilled pork
> chops), kho dishes (stews), meatballs, grilled beef, and many
> other dishes in Vietnamese cuisine.
>
> This is for serious cooks that are into making authentic
> Vietnamese dishes.
>
> http://yfrog.com/mtnuocmauhalfwayjx
>
> I tried adding comments but that site sucks - so the gallery is
> not that useful. The complete description can be found he
> http://vietworldkitchen.typepad.com/...mel-sauce.html
>
> And uses:
> http://forums.egullet.org/index.php?...se-kho-dishes/
>
> -sw

I made such a mess of my pot when I made caramel pork that I never
tried that again. So, thanks.

--
Jean B.