Talk:Kho (cooking technique)

Served with baguette
Not sure how it is served in the North but in DaNang and Saigon the most popularly preferred side is warm baguette bread and not rice; break pieces and allow to soak in the broth and have a chunk of bread in-hand for dipping. I'm pretty sure that rice is the side only when baguette is too expensive. Speaking of Bo Kho, I just ate a bowl! It truly is an ultimate comfort food. Gawd life is good when you have a Vietnamese wife!

sara himarra
anti asara hmarra bazaaaaaaf w dog wkolchi majmo3 fikjkkkk ktay had chi lli ghankatbolik.................................................................................................................................put —Preceding unsigned comment added by 41.251.19.251 (talk) 21:34, 26 April 2008 (UTC)

==What the heck is "sara himarra" and all the following gibberish above, it certainly is not tieng Viet.

Recent edits by User:K.b.cheng
Many of the recent edits to this article by this user have been difficult to understand and mainly nontopical. I am going to restore an earlier version of the page and try to salvage the newly added content after that. GlobeGores (talk page | user page) 07:44, 30 November 2012 (UTC)
 * What does User:K.b.cheng mean by "Kho is own a cooking technique"? It doesn't make sense in English and this article is an English language article. I reverted it back to "Kho is a cooking technique ...". What is User:K.b.cheng's complaint with the original wording? They reverted it back to including the word "own" several times? What are they trying to say? 2604:CB00:28E:4900:A1B3:869C:E298:A64F (talk) 17:08, 1 March 2021 (UTC)

Added related cooking technique
Those are real dish and cooking technique tips for share. K.b.cheng (talk) 21:14, 9 December 2012 (UTC)

Removed recipes
I really don't think these belong here, but they might be salvageable, and are certainly relevant in wikibooks.

Niu Roufen
The good meat meal of Vietnam must use the yellow beef, the rice noodle of use compared with Guangxi powder slightly, manufactures with the high-quality rice. The procedure of good meat meal is after bulk fine yellow beef adds on various seasoning, puts into the pot to boil thoroughly, then slivers the light scrap, after operating the kettle burns the rice noodle, adds various beef, steamed beef soup and kind of seasonings, eats the flavor.

Shrimp Cake
Steamed shrimp and with special chili sauce also is the Vietnamese famous snack, to be try together with shrimp cake. The recipe of shrimp cake adding battering of seasoning has wrapped up the fresh prawn, releasing with cooking oil explodes, after leaving the pot, the fragrance greets the nostrils, eat with crispy delicious. Shrimp cake of its cook and make has the high reputation.

Pot of Niu Rouhuo
This kind of hot pot most major appearances are the bottom of the pot do with the vinegar, the essence yellow beef of slice will release the vinegar. Inside pot mix with spinach, greens and kind of coriander, eats to provide much food for thought.

Sour soup
The sour soup does not do with vinegar, an acid taste that produces with one kind of plant in local area. Leguminous acid is a taste that one kind of local area grows like jack bean the core of relating to consisting of legumes plant, has the sour odor. In sour soup besides leguminous acid, but also puts in the bullhead fish, bean sprouts, tomato and coriander, the soup flavor that boils is quite tasty.

Banh Khoai Mi
It is plush cake from Vietnam. It is sweet, soft over chewy and redolent with the aroma of coconut. This is a traditional cake with no flour. It made of cassava, condensed milk, steamed mung beans and made creamy with coconut milk. This sweet cake is great to eat and drink with black coffee.

Tazerdadog (talk) 01:46, 22 May 2013 (UTC)

Move discussion in progress
There is a move discussion in progress on Talk:Bun rieu which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 08:29, 9 July 2013 (UTC)

Related discussion
Please see Talk:Brining. - Altenmann >t 05:03, 27 December 2013 (UTC)