Sweet And Sour Vietnamese Dipping Sauce Recipes

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

AUTHENTIC NUOC MAM RECIPE (VIETNAMESE DIPPING SAUCE AND VINAIGRETTE)

Steps:

• In a small sauce pot, boil 1/2 cup of water with 1/4 cup of sugar on low heat until it's completely dissolved. Once dissolved, set aside to let cool. Next, use a food processor to mince the garlic, 2 bird's eye chiles, and 2 tablespoons of sugar until minced and well mixed. Once the sugar water is cooled, add in the mixture and stir well. Next, add in the fish sauce and the lime juice. Stir until well blended. Next, add in 1/4 cup of cold water. Blend well. Sample the nuoc mam and adjust as needed. You may need to add more of one of the ingredients depending on what is missing. For added sourness, add in lime juice. For added saltiness, add in fish sauce. For added sweetness, add sugar. To store, pour it into an airtight container and put it in the refrigerator for up to 4 months.

SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE

Steps:

• Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
• Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
• Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
• Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

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.

VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)

Steps:

• Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
• Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
• While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
• After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
• Put the catfish in and simmer for another 10 minutes until it is cooked through.
• Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.

NUOC MAM CHAM - EASY VIETNAMESE DIPPING SAUCE

Steps:

• In a bowl, add in the water, fish sauce, rice vinegar, lime juice, sugar, chopped garlic and finely chopped chilli.
• Stir gently and serve.

SWEET-AND-SOUR VIETNAMESE DIPPING SAUCE

Steps:

• With a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Serve sprinkled with carrots.