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.
Read MoreUnlike 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.
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.
Read MoreStore-bought potsticker dipping sauce is the worst. I finally came up with a homemade version that I absolutely love! Not only is this soy dipping sauce great for pot stickers, it is also great for dipping vegetables.
Read MoreVietnamese Caramel Sauce (Nước Màu) is not a sauce you put on ice cream or an ingredient you use in baking. It's not even sweet. In fact, it's bitter. Vietnamese caramel sauce is used in many Vietnamese savory caramelized dishes (Món An Khô). Its purpose is to color meat to make it more appetizing.
Read MoreIf you are lucky enough to have an Asian supermarket around you, you may be able to get free pork fat from the butcher in the back. If not, you can use fat from a big slab of pork belly or gather up pork fat from pork trimmings and make your own. It’s a delicious topping in noodle soups!
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