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  • Mogensen Webb posted an update 4 years, 5 months ago

    Dipping Fish Sauce is the most common sauce to accompany Vietnamese dishes. This is a basic type of the dipping fish sauce, in general, you can adjust the flavors in your priorities. In Vietnam, the sauce is also adjusted determined by regional variations. Normally, in case you move south, the sauce gets sweeter plus much more garlicky. In Central, the sauce is heavier in fish sauce and warmer. To produce your own version, don’t mix everything together at the same time, but rather breakup the task to alter it as you go along. You’re making desire to increase the amount of sugar, or using rice vinegar rather than lime juice, or incorporate more or less or chili and garlic, it’s up to you.

    Recipe for Vietnamese Dipping Fish Sauce – Nuoc Mam Cham

    2 Thai bird chilies or 1 serrano chili, or taste

    2 clove garlic, sliced

    3 tbsp sugar

    2/3 cup water or fresh coconut juice

    1 1/2 tbsp fresh lime juice

    5 tbsp fish sauce

    2 tablespoons finely shredded carrots or carrot and radish pickles for garnish (optional)

    Cut the garlic and chilies into thin rings. Put the chilies, garlic and sugar inside a mortar and pound into a coarse, wet paste. (Without having a mortar, mince garlic and chillies very well which has a chef knife and blend in sugar.) Transfer with a normal size bowl and add water, lime juice and fish sauce.

    Stir well to dissolve.

    For the variation, start being active . grated carrot or Carrot and Radish Pickles towards the dip.

    Reserve for Ten mins before serving.

    For details about nuoc mam khai hoan please visit resource:
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