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Reviewed: Apr. 14, 2008

I liked this after adding cayenne pepper. Rest of the family tried a bite then turned to PB sandwiches.

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Reviewer:

iatrucker

	Cooking Level: Beginning
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Reviewed: Jul. 17, 2007

For this recipe, I served it as a side dish and left out the pork. I also cooked up instant rice (as I've never had luck with long grain rice). Instead of 4 tomatoes, I used a can of petite diced tomatoes. I had company over and served this rice up with chicken thai meatballs. Everyone raved over the flavor of the rice. The fish sauce added a wonderful flavor.

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Rhonda K.

	Cooking Level: Expert
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Reviewed: Feb. 12, 2005

Mine turned out very slushy, bland, and tomatoey. Maybe I did something wrong, but I couldn't even eat it this time, so I can't risk trying it again.

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Reviewer:

amullins


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Reviewed: Sep. 8, 2003

I added 2tbsp of fish sauce, 2 eggs, salt and pepper to taste. My husband preferred the dish with some Vietnamese hot sauce. Great quick one wok dinner.

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CKUNG


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Reviewed: Jul. 14, 2003

This was a good way to use up left-over pork roast.

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CHANTELERENEE


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Reviewed: Jul. 14, 2003

Quick, easy and delicious!

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JENNIFERDEMERS


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Reviewed: Jul. 13, 2003

Was it meant to be kind of slushy? because mine turned out that way

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FAIRY_BLOSSOM


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Reviewed: Jul. 13, 2003

Perhaps more precise measurements would help? (example - four tomatoes...big ones? small ones?)Ours turned out mushy, bland and overwhelmingly tomoto-ey - and the appearance was NOT appetizing, to say the least. Flavor improved somewhat with the addition of sriracha chile sauce, but this is NOT a recipe we'll be using again.

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MARK_HOBEN


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Reviewed: Oct. 8, 2002

Everyone in the house loved this recipe, especially me. I never tasted anything like it before and I would make this again, very good.

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BAYLENE421


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Reviewed: Aug. 29, 2002

Fish sauce seems to be beyond the repertoire of my local gorcery stores, and I tried three places before giving up. As a result, I tried the recipe with Hoisin sauce. I ended up with a so-so taste and a gummy texture, though whether that was the fault of my alteration or the recipe I couldn't tell. We ate it, but I won't be making it again.

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Reviewer:

FLCOOK


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