Vietnamese Sauces

Recipe by Abi Fae
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Vietnamese Must-Have Table Sauce (Nuoc Cham)
  • 14
  • 14
  • 14
    cup water
  • 2
    teaspoons rice wine vinegar
  • 1
    tablespoon sugar
  • 1
    garlic clove, minced
  • 1
    bird chile, minced
  • 12
    tablespoon shredded carrot
  • Vegetarian Nuoc Cham
  • 3
    tablespoons soy sauce
  • 1
    tablespoon rice wine
  • 1
    teaspoon garlic, finely chopped
  • 1
    teaspoon lemongrass, finely cpped
  • 18
    teaspoon cinnamon
  • 1
    bird chile, minced
  • 1
    teaspoon peanut oil
  • 1
    teaspoon sugar
  • 12
    teaspoon salt
  • Vietnamese Peanut Sauce
  • 14
    cup dry roasted peanuts
  • 2
    tablespoons tamarind powder (dissolved in the 2 T warm water)
  • 2
    tablespoons warm water
  • 2
    teaspoons peanut oil
  • 4
    garlic cloves, minced
  • 3
    tablespoons ground pork
  • 3
    tablespoons fermented soybean paste
  • 1
    cup water
  • 1 14
    teaspoons sugar
  • 1 -2
    bird chile, minced
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DIRECTIONS

  • 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.
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