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  • McCabe Stokes posted an update 3 weeks, 1 day ago

    Dipping Fish Sauce is the most common sauce to accompany Vietnamese dishes. This is the basic sort of the dipping fish sauce, generally, it is possible to adjust the flavour to your selections. In Vietnam, the sauce can also be adjusted based on regional variations. Generally speaking, if you move south, the sauce gets sweeter and much more garlicky. In Central, the sauce is heavier in fish sauce and warmer. To formulate your own personal version, don’t mix everything together immediately, but instead split up the method to modify it as you go along. You’re making want to combine sugar, or using rice vinegar as opposed to lime juice, or add about or chili and garlic, the choice is yours.

    Recipe for Vietnamese Dipping Fish Sauce – Nuoc Mam Cham

    2 Thai bird chilies or 1 serrano chili, in order to 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 tbsp 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 in the mortar and pound into a coarse, wet paste. (Without having a mortar, mince garlic and chillies perfectly using a chef knife and mix in sugar.) Transfer with a normal size bowl and add water, lime juice and fish sauce.

    Stir well to dissolve.

    To get a variation, add some grated carrot or Carrot and Radish Pickles to the dip.

    Put aside for 10-20 minutes before serving.

    More information about
    nuoc mam phu quoc khai hoan explore this web portal.

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