TAMARIND DIPPING SAUCE
Steps:
- To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.
NUOC CHAM (VIETNAMESE DIPPING SAUCE)
My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!
Provided by Calamity in the kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.
Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.7 g, Fiber 0.3 g, Protein 0.4 g, Sodium 219.8 mg, Sugar 3 g
TAMARIND-GINGER DIPPING SAUCE
Steps:
- In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
- Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
- Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.
VIETNAMESE SAUCES
Two vital sauces if you cook vietnamese :) The Nuoc Cham is presented in regular and vegetarian forms. Once again from the best cookbook: Hot, Sour, Salty, Sweet.
Provided by Abi Fae
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- Nooc Cham (regular and vegetarian):.
- Combine all the ingredients and dissolve the sugar completely. This works easily with stevia instead of the sugar. I use 2-4 drops.
- Keeps in the refrigerator for up to 3 days. Store in tightly sealed glass container in the fridge.
- Vietnamese Peanut Sauce:.
- Using a food processor or mortar, pound peanuts to a course powder. Set aside.
- Sieve the tamarind and water. Set aside the liquid, discard the solids.
- Heat the oil in a wok or skillet over high heat. Add garlic and stir fry about 15 seconds, until color begins to change. Toss in the pork and cook until it is cooked through.
- Add soybean paste and tamarind and stir until blended. Add 1/2 cup of water. Then stir in most of the ground peanuts (reserve 1 T for garnish). Add the sguar and chiles. Add water until you reach the desired texture (thick and pourable, but not watery).
- Serve at room temperature or warmer. Squeeze a lime over it and add the reserved peanuts.
- This keeps in the refrigerator for 3 days or freezes for one month. Reheat before serving.
Nutrition Facts : Calories 82.3, Fat 5.3, SaturatedFat 0.8, Cholesterol 0.2, Sodium 1130, Carbohydrate 6.5, Fiber 0.7, Sugar 3.6, Protein 3
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