Modified by the Filipinos from Central to South American influences, this fragrant soup is made with ground beef, onions, tomatoes, potatoes, and lots of garlic. Serve as a stew or generously over rice.
We really didn't enjoy this recipe. It was edible, but none of the flavors were really interesting. I regret adding the ground beef in with the vegetables and then adding the rest of the ingredients; perhaps I should have browned the beef in a separate pan, drained, and then added it to the soup. As it was it was way too fatty. We won't make this again. - 27 Feb 2008 (Review from Allrecipes US | Canada)
As the author of this dish, the fish sauce is supposed to be optional in place of salt for more of an asian flavor. I guess that got lost in allrecipe's editing. Anyway, feel free to add your favorite vegetables to the basic stew. I find that parboiling the potatoes first in a separate pot, then adding them near the end, prevents them from soaking up all the salt. - 26 Jan 2009 (Review from Allrecipes US | Canada)
I didn't really care for this. It's pretty salty, and yes, not draining the ground beef makes it a bit fatty. I added cilantro because I had it on hand, but I don't think it made much difference. - 21 Nov 2009 (Review from Allrecipes US | Canada)