Vietnamese sauce is an indispensable component of traditional Asian delicacies, a key ingredient in many dishes. Local culinary specialists serve aromatic delicacies with traditional pancakes, pork, seafood ... Also, the sauce is added to soups and salads.
Simple and delicious! Classic spicy marinade recipe
Nuoc Cham is a must at any meal, regardless of what is served. You can use seasoning for cooking meat, seafood and vegetables, as well as for sprinkling rice.
Products Used:
- 150 ml of fish sauce;
- 90 g of brown sugar;
- 3 Thai chili peppers;
- 1-2 cloves of garlic;
- lime or lemon juice.
Cut the chilli into thin rings, mix with pressed garlic and sugar. The consistency of Vietnamese sauce should resemble a viscous paste. Then fill the workpiece with water. Then fish sauce. Thoroughly mix all the ingredients, set aside for 8-10 minutes.
Although the sauce is kept in the refrigerator for up to two weeks, it is best to use Nuoc Cham when it is fresh. Serve with your favorite snacks, main dishes.
Original complement of dishes - caramel version
As a rule, recipes of Vietnamese sauces are simple cooking processes. Even clumsy culinary specialists far from the intricacies of Asian cuisine can cope with the creation of a spicy dressing or spicy marinade.
Products Used:
- 200 g of granulated white sugar;
- 125-150 ml of water.
Pour sugar 1/4 cup water, mix gently. Heat over medium heat for 5-8 minutes, at which point you should see how sugar dissolves and changes color. Continue cooking for 10 minutes until the sweet ingredient has a dark amber tint.
Try not to cook for too long, otherwise the sugar will turn black and burn. To determine the exact color, examine the caramel sauce on the back of the spoon. Slowly pour 1/2 cup of water into the pan. Let the sauce cool slightly before transferring it to a glass bowl. You can keep a sweet dressing for a year.
Vietnamese fish sauce. Gourmet Recipe
Perhaps this option is the most popular snack in Asia! There are dozens of variations in the preparation of piquant marinade. For example, cooks in restaurants instead of citrus juice season the liquid with vinegar, as it is simpler and cheaper.
Products Used:
- 210 ml of water;
- 60 ml of fish sauce;
- 50 g of sugar;
- 30 ml of lemon juice;
- finely chopped garlic;
- chilli.
Combine water and sugar in a bowl. Add lime or lemon juice gradually until you like the taste. Gradually add fish sauce, chopped spices. For more sharpness, add red pepper flakes, ginger.
Bright variation of the Vietnamese dish. Green pepper sauce
The texture of the dressing should resemble the flowing sauce of sriracha. The taste should be pleasantly sweet, spicy and ... very spicy! Therefore, be careful when tasting a fragrant sauce. Serve with pork, beef, lettuce leaves.
Products Used:
- 300 ml of water;
- 50 ml of white vinegar;
- 6 jalapenos;
- 3 tomatoillo peppers;
- 1 clove of garlic;
- sea salt, turmeric.
Pepper and garlic coarsely chop, mix. Add turmeric, salt, sugar, vinegar and water. Bring the ingredients to a boil, stirring the appetizing mixture regularly. Cook for 8-10 minutes until the chilli are soft and pale green. Pass through a fine mesh sieve, allow to cool. Store in the refrigerator for up to 3 months.
A real extravaganza of taste! Burning option for fans of Asian cuisine
Spicy Vietnamese sauce is usually served with main courses of meat and fish. A spicy additive harmoniously sets off the taste of the ingredients, adding insinuating sharpness to them and making the aroma more saturated.
Products Used:
- 150 ml of water;
- 50 ml of fish sauce;
- 50 ml of rice vinegar;
- 4-6 chili peppers;
- chopped garlic;
- sugar to taste.
Carefully mix all the ingredients of a future Vietnamese sauce. Heat the ingredients in a saucepan over medium heat until the sugar powder is completely dissolved in the liquid. Remove from heat and set aside for complete cooling, for 1-2 hours. If desired, add a little lemon juice or zest to the chilled mixture.
Sweet, sour and light spicy fish option
How to cook Vietnamese sweet and sour sauce at home? Below is a list of necessary ingredients, a detailed description of the points of preparation of the original dressing.
Products Used:
- 200 ml of water;
- 75 ml of fish sauce;
- 50 ml lime juice;
- 10 g of sugar;
- garlic, chili pepper.
Wash and rinse the garlic under running water, then cut into large pieces. Mix with chopped chili peppers. In a separate container, whisk the water with fish sauce, lime juice. Season with a spicy mixture of spices, sweetened with sugar.
Vietnamese housewives often add green onions and grated carrots to the national treat. These ingredients not only become a bright accent in the taste palette of snacks, but also interestingly complement the texture and rich aroma.
How to cook Vietnamese sauce at home?
This version is based on a traditional recipe for classic dressing. Chefs, experienced housewives offer beginners to add more lime juice, fish sauce or sugar. This will help to achieve the desired balance of sour, sweet and salty.
Products Used:
- 200-300 ml of lime juice;
- 180 ml of fish sauce;
- 90 g of brown sugar;
- 2-3 Thai chilli
- 2 cloves of garlic.
Vigorously stir lime juice, sugar and 2-3 cups of warm water in a medium bowl to dissolve the sugar. Add fish sauce, chopped chili and allspice garlic. Insist refueling during the day, store in an airtight container for up to 15 days.
Something new! Another variation of classic dressing
Serve ready-made Vietnamese sauce with Asian pancakes. Dip a crispy treat in a spicy dressing or fill in the resulting traditional delicacy with the resulting sauce.
Products Used:
- 125 ml of chicken stock;
- 80 ml of white vinegar;
- 90 g of palm sugar;
- 50 ml of fish sauce;
- 30 ml of vegetable oil;
- 3-5 cloves of garlic;
- 2-3 chili peppers;
- crushed coriander roots.
Heat the oil in a saucepan or wok over medium heat, add the garlic, chili and coriander roots. Fry for 1-2 minutes. Then add fish sauce, vinegar, chicken stock and sugar. Stir well and simmer for 5 minutes. Remove the pan from the heat and set aside.