VIETNAMESE LIME & GINGER SAUCE
Make and share this Vietnamese Lime & Ginger Sauce recipe from Food.com.
Provided by Chef DDE
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- * Put the garlic, sugar, chilies and garlic into a mortar and pound until well blended.
- * Add the lime segments and pound again until the mixture is as smooth as possible.
- * Stir in the fish sauce. If you like, you can use a small food processor instead of a pestle and mortar.
- * This sauce will be good for 10 days in an airtight container in the refrigerator.
Nutrition Facts : Calories 42, Fat 0.1, Sodium 697, Carbohydrate 10.5, Fiber 0.8, Sugar 7.9, Protein 1
VIETNAMESE GINGER DIPPING SAUCE (NướC MắM GừNG)
Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.
Provided by Andrea Nguyen
Time 20m
Yield Makes 2/3 cup (150 ml)
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the ginger, lime juice, and sugar to dissolve the sugar. Taste to make sure it's agreeable on a spicy-tart-sweet level. Adjust as needed. Add the fish sauce and chile and set aside for 15 minutes to meld and develop flavors. The sauce may be refrigerated for a few days. Serve in the bowl or use as a salad dressing.
VIETNAMESE PORK MEATBALLS WITH GINGER-LIME SAUCE
This recipe is courtesy of Jonathan Levitt and was recently published in The Boston Globe. Prep time is approximate and includes the prepping for the sauce, bamboo skewers and pork mixture.
Provided by dojemi
Categories Pork
Time 1h50m
Yield 50 meatballs
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the ginger, lime juice, and sugar. Stir to dissolve the sugar.
- Add the fish sauce. Cover and set aside for 30 minutes before serving.
- Soak 16 wood skewers in water for 30 minutes.
- In a large bowl, combine pork, shallot, garlic, fish sauce, sugar, and black pepper. Cover and refrigerate for at least 1 hour, or for as long as overnight.
- Light a charcoal grill or turn a gas grill to medium-high. Spoon 2 teaspoons of oil onto a platter. Use the oil to coat your hands. Scoop up a tablespoon of the pork mixture and shape it into a tight ball. Set on the oiled plate. Repeat with the remaining pork. You should have 50 meatballs.
- Slide the balls onto skewers, placing 3 on each. When the coals are ready, place skewers on the grill and cook for 10 minutes without moving. Turn and continue cooking 10 more minutes or until the meat is cooked through.
- Transfer the meatballs to a serving dish, setting aside 6 skewers for the noodle dish.
- Wrap the meatballs in the lettuce leaves, top with carrots and cilantro leaves. Serve with the ginger-lime sauce.
Nutrition Facts : Calories 68.5, Fat 5, SaturatedFat 1.8, Cholesterol 16.3, Sodium 182.6, Carbohydrate 1.7, Fiber 0.2, Sugar 1.1, Protein 4.1
VIETNAMESE GINGER FISH SAUCE - NUOC MAM GUNG
Make and share this Vietnamese Ginger Fish Sauce - Nuoc Mam Gung recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients together in a container.
Nutrition Facts : Calories 157.2, Fat 0.7, SaturatedFat 0.1, Sodium 7082.6, Carbohydrate 33.7, Fiber 2.4, Sugar 23.7, Protein 7.7
AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
LIME-SOY-GINGER SAUCE
Provided by Ying Chang Compestine
Categories Sauce Ginger Quick & Easy Lunar New Year Soy Sauce Lime Juice
Yield Makes about 1/2 cup sauce
Number Of Ingredients 7
Steps:
- 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
- 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.
OYSTERS WITH VIETNAMESE GINGER LIME SAUCE (OR SHRIMP)
A wonderful sauce for oysters, can also be used with cooked chilled shrimp-nice change from regular shrimp cocktail sauce.
Provided by MarraMamba
Categories Healthy
Time 10m
Yield 12 oysters
Number Of Ingredients 8
Steps:
- Place the garlic, chilies and sugar and ginger in a mortar and pound into a paste. (You can also chop by hand.) Transfer to a small bowl and add the fish sauce, lime juice and water. Stir well to combine.
- Set aside for 15 minutes before serving. Drizzle over oysters or shrimp.
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