This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).
Read MoreIn Vietnam, mangoes are rarely eaten when ripe. It’s the tart and crunchy unripe green mangoes that is highly sought after. When unripe green mangoes are paired with a sweet, spicy and savory dipping sauce or powder, it becomes a popular Southeast Asian snack. Here are the four popular dipping sauces that you can eat with unripe green mangoes.
Read MoreThis Vietnamese green seafood sauce has one ingredient that you wouldn’t expect: sweetened condensed milk. The taste is surprisingly delicious with so many different flavors: sweet, sour, spicy savory and the newest of them all, rich from the condensed milk. This sauce is perfect for any seafood lover. Simply boil, grill, or steam your seafood and serve this sauce on the side.
Read MoreVietnamese ginger fish sauce (Nuoc Mam Gung) is made from mixing together fish sauce, sugar, lemon/lime juice, garlic and ginger. It’s sweet, sour and spicy with a nice zing from freshly grated ginger, making it the perfect dipping sauce for poached chicken, duck and grilled seafood.
Read MoreSay goodbye to bland, mushy pickled jalapenos! These refrigerator pickled jalapenos are crisp and full of flavor. It's the perfect blend of spicy, sweet, and sour. When jalapenos are in season, this is my go-to recipe. This recipe makes about 2 cups.
Read MoreNước Chấm is a quintessential sauce in Vietnamese cuisine. Made from simple ingredients like fish sauce, lime juice, and sugar, this sauce adds a delicious umami flavor to a wide range of dishes. It's a staple item in Vietnamese households and provides an essential finishing touch to many Vietnamese dishes.
Read MoreAnnatto oil, also known as Achiote Oil and Atsuete Oil, is a natural orange-red food dye used in many Asian and Latin cuisines.
Read MoreClassic creamy Vietnamese peanut sauce for fresh spring rolls/summer rolls. This recipe makes about 2 cups.
Read MoreMam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables.
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