Posts in Condiments
Vietnamese Pickled Daikon & Carrots for Banh Mi (Do Chua)

What had me occupied all Saturday morning long? I really wanted Vietnamese sandwiches (Banh Mi) and had no pickled daikon and carrot (Do Chua). A Vietnamese sandwich without picked daikon and carrot is a naked sandwich and isn't worth eating. So what is a girl to do? Simple. Make it from scratch.

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Quick Cucumber Kimchi

A quick Korean cucumber kimchi recipe that’s spicy, sweet and tangy. It’s perfect either as a side dish or a main salad.

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Vietnamese Fermented Shrimp Sauce (Mam Tom)

This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).

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Four Popular Vietnamese Unripe Green Mango Dipping Sauces

In 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.

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Thai-Style Chili, Lime, Garlic and Cilantro Dipping Sauce for Seafood (Nuoc Cham Hai San Kieu Thai)

This Thai-style dipping sauce is very similar to the Vietnamese dipping sauce (nuoc mam cham). It’s sweet, spicy, sour and savory. The main difference is the use of cilantro in the Thai version. I love this dipping sauce with seafood, but like the Vietnamese dipping sauce, you can eat this with just about anything that needs a Southeast Asian flair.

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Vietnamese Scallion Oil (Mo Hanh)

Scallion oil (mo hanh) is a delicious Vietnamese condiment to brush over grilled anything, particularly grilled corn and grilled pork chops. This oil is also delicious lightly brushed over grilled seafood and rice noodles to prevent them from drying out and provide amazing aroma. Lastly, the vibrant green color makes for a beautiful garnish. Just don’t mind the extra calories!

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Vietnamese Green Seafood Sauce with Condensed Milk (Muoi Ot Xanh Sua Dac Cham Hai San)

This 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.

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Vietnamese Ginger Fish Sauce (Nuoc Mam Gung)

Vietnamese 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.

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Vietnamese Crunchy Pickled Jalapenos (Ot Ngam Giam)

Unlike other pickled jalapenos, these jalapenos are crunchy and fresh tasting, even after one month in the fridge. Like most Vietnamese pickling, this method doesn’t involve a hot water bath that cooks the vegetables. Therefore, it doesn’t last an eternity. However what lacks in perishability, makes up in the taste. These pickled jalapenos have the perfect balance between spicy, sweet and sour. Best of all, they have a crispy texture that you won’t find in any store-bought pickled jalapenos.

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