Vietnamese Stir-Fry Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 14, 2012
Definitely worth trying. not to spicy a good overall flavor.
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Photo by rexter3

Cooking Level: Beginning

Living In: Little Chute, Wisconsin, USA

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Reviewed: Oct. 31, 2011
I would cut back just a little on the soy sauce- a bit too salty. But really really herby and delicious!
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Reviewed: Feb. 6, 2011
While the recipe steps were written unclearly and I had to rewrite them....this dish was superb. I add sliced carrots to give it some color. My teenage sons raved and ask for me to make it again.
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Photo by barbaraC

Cooking Level: Intermediate

Home Town: Tulare, California, USA
Living In: San Jose, California, USA

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Photo by CrystalGayle
Reviewed: Aug. 9, 2010
I knew I took a risk subbing chicken because the marinade seemed more suited for beef. Even though I used only 1lb thin cut chicken, I didn't change the rest of the portions. Fresh beans cooked for a minute in the micro, left out the cilantro and added an extra dash of red pepper. Served with lime flavored basmati rice. I hoped the basil & mint flavors would come thru in the final dish like it does in Pho, but maybe it's different when cooked this way vs. soup. Overall mine was a healthy dish packed with a lot of ingredients but not much excitement, so I may try again with beef.
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Photo by CrystalGayle

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 17, 2010
I don't eat meat so tried it with tilapia... the marinade was a bit too strong for the fish. The veggie sauce was great.
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Cooking Level: Intermediate

Home Town: Everett, Washington, USA
Living In: Shoreline, Washington, USA

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Reviewed: Apr. 26, 2010
Took a long time to cook but totally worth it.
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