Mmmmmmmm... Chalky brown sauce
Yeah, I was ripping on you Talkingbook
I like the brown sauce
, but not the standard fare from the chop suey take out variety. Hoisen, all kinds of iterations on hoisen and regional variations... Mmmmmmmmm... Juicy brown chalky pho sauce
Come to think of it, if good quality pickled radish or galangal can't be had, I simply throw in regular old radishes, ginger, and or galangal, shredded/minced, into the beginning of the fry with the garlic and onion.
Now you take this home, throw it in a pot, add in some radishes, ginger, and galangal... Baby, you've got a stew going!