A million years ago I was in Viet Nam in the Navy and ate locally much of the time. I was far south and west, close to Cambodian border. Many times I ate what we called "beef curry". However, it is not what I would characterize as a curry dish popular in the U.S. It was chunks of beef in a nearly clear broth, very red, very hot, and fairly greasy. It was not a stew in the sense that my recollection is that the only vegatables within the dishes were onions. Is anyone familiar with what this may have been? Thanks.