KAW SACH KHO

1. Caramelize sugar over low medium heat (keeping a really close eye while stirring, you don’t want this to burn).
2. Once the sugar starts to melt down, add oil and blend together; then add the chuck roast along with garlic.
3. Sauté and well incorporate each side of the beef with the caramelized sugar.
4. Add in fish sauce, soy sauce (referring to golden mountain seasoning sauce), coco rico soda, ginger, black pepper, MSG and fill the pot with water.
5. Simmer on low medium heat covered and occasionally remove impurities from the surface.
6. For the first hour in a half, the water may start to reduce. Replenish the pot with water and continue to simmer for an additional hour in a half or until the roast is fork tender.
7. During the last 30 mins, add bamboo shoots and eggs.

**Cook time over an induction burner will generally take 3 hours, and maybe less over a direct gas range.

Feel free to add more or less sugar varying on your preferred sweetness & fish sauce for more of a savory flavor.