VIETNAMESE SAUCES

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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

1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
2 teaspoons rice wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 bird chile, minced
1/2 tablespoon shredded carrot
3 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon garlic, finely chopped
1 teaspoon lemongrass, finely cpped
1/8 teaspoon cinnamon
1 bird chile, minced
1 teaspoon peanut oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 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 1/4 teaspoons sugar
1 -2 bird chile, minced
lime juice

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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