#vietnamese dipping sauce

[jodihartung]

Nuoc Cham Sauce Vietnamese dipping sauce is made with garlic, red pepper flakes, fresh lime juice, and fish sauce. This is good on grilled beef.

[morethansalad]

Fruit Spring Rolls / Gỏi Cuốn Trái Cây (Vegan)

[vegan-nom-noms]

Tofu Vietnamese Spring Rolls

[avocadolaw]

This is the nuoc cham my family uses!

Nước chấm

1 large clove garlic

1 fresh red chile, seeded (Bird’s Eye chiles tend to be more available; use however many you’re comfortable with)

¼ cup fresh lime juice

5 tablespoons fish sauce

3 tablespoons sugar

6 tablespoons water

2 tablespoons grated carrot

In a mortar, pound together the garlic and red chile until puréed (or pass the garlic clove through a garlic press). Mix in the lime juice, fish sauce, sugar, and water. Pour into a dipping saucer and add the carrot

Makes about 1 cup

[carriehowarth]

Side Dish - Nuoc Cham Vietnamese Spicy Dipping Sauce Recipe This Vietnamese dipping sauce, made with rice vinegar, lemon juice, fish sauce, garlic, and sugar, benefits greatly from the flavor and heat of fresh chiles.

[ilikegouache]

Vietnamese Grilled Pork Skewers Marinate these Vietnamese pork skewers ahead of time before grilling, then dip in a tangy sauce of garlic, red chiles, lime, and fish sauce. 1 lime juiced, 1 fresh red chile pepper minced or more to taste, 1/4 cup fish sauce, 1 pound pork belly cubed, 5 cloves garlic minced or more to taste, 1 teaspoon Chinese five-spice powder, 1 cup water, 3 cloves garlic minced or more to taste, 1 fresh red chile pepper minced, 1/4 cup white sugar, 3 tablespoons fish sauce, 3 stalks lemongrass minced, 1 teaspoon monosodium glutamate, 1 teaspoon monosodium glutamate or to taste, bamboo skewers, 1 teaspoon white sugar

[shmutzig]

Easy Crispy Vietnamese Shrimp Balls Try making these homemade crispy shrimp balls for your next gathering if you enjoy Vietnamese flavors. 1 tablespoon sesame oil, 1 large egg lightly beaten, 2 teaspoons cornstarch, 2 teaspoons packed light brown sugar, 2 cloves garlic minced, salt and ground black pepper to taste, 2 large eggs beaten, 1.5 cups fine bread crumbs, 2 teaspoons fish sauce, 2 tablespoons minced shallot, 1 pound uncooked medium shrimp peeled and deveined, 1/2 cup vegetable oil for frying or as needed

[lucihf-blogvlog]

click under link to watching full video

[zyafics]

MANGOS | Rafe Cameron

Summary — When your spice tolerance is different from Rafe's. Word Count — 742.

Content — established relationship, fluff, self-indulgence, Rafe trying to understand your culture, and leveling his spice tolerance. Reader is Vietnamese and calls Rafe (lovingly) a white boy.

Dedication — to @softspiderling to my chị, who i hope eats this with me (she does not :C)

"Rafe, you can't handle it."

Your boyfriend looks at you with the tilt of his head, as if you just given him a challenge. You laugh, attempting to move the bowl of freshly-cut mangoes off your bed before he spills the content and the sticky dipping sauce.

Your parents would kill you.

"You're kidding," he declares, like a petulant child who've just been told he can't have dessert for dinner. Rafe reaches for the porcelain bowl again, but you move it out of arm's reach. "Babe, I can handle it."

"No. My mom made this for me."

"So what? You don't share now?"

"I think I share plenty," you glance down at the discrepancy of space on your queen-sized bed. Rafe's large frame practically engulfs it, leaving little individual room for you. Your legs spread over his, his hands over your body; you don't know where he ends and you begin. "This is different. You don't have my spice tolerance."

Rafe's brows drawn together, trying to figure it out. He looks so adorable to you. "That's impossible, I had your mom's mangoes before."

"It's not the same thing."

When your parents learned you were dating a white man, they had to dial down on the spices whenever they invited Rafe over for dinner. Which means he grown accustomed to a certain taste. It's better than when you first met him, but Rafe simply isn't at your level.

Rafe shifts. You were watching a movie on your laptop, propped over your lap, and Rafe pulls his long limbs together to push himself into a sitting position, eyeing you with an offer. "Come on. Let me try."

You sigh, dragging the bowl back on your lap. Your mom had given you cut-up fruits in the middle of your hangout, as an excuse to check-in on you, and delivered the mangoes into your hands with a cautionary warning to not spilling all over your bed.

Rafe takes a sliced mango in his hand and dips it into the clear bowl of fish sauce, chili peppers, and sugar. You thought the smell would overwhelm him, but he takes a huge glob and puts it in his mouth.

"Be careful," you warn, just as Rafe holds out his hand, knowing the protocol, before using it to cup under his chin and prevent any dripping.

You watch as he chews, eyeing the expression on his face. The first bite is never the worst, especially because it takes time to register, so Rafe goes in for another—even against your protests.

"I told you, babe, this is child's play," Rafe shrugs, finishing the slice and going for another one. You don't know understand what drove him to be this competitive, but amusement overtakes your features as you wait it out. "It isn't that bad—fuck."

Rafe lets out a blow of air once the spices registers on his tastebuds, clapping a hand over his mouth as if he's trying to contain himself. A giggle escapes you, watching as his eyes search around the room.

You roll your eyes as you reach over to your nightstand for your bottle, handing it over to him. A grateful look passes over his features as he downs the entire content in one gulp.

"Jesus, babe, what do you eat, the sun?"

You laugh, setting the bowl between you and Rafe, steadying it on your sheets so it doesn't tip over, and pull yourself into a sitting position yourself. Your shoulders brushes against his arms. "I told you, we have a different spice tolerance."

When he sets the empty bottle down, he says with a pout. "I thought I was improving."

"You are," you say, cupping the side of his profile, your thumb brushing against his cheekbones. "When I met you, you could barely stomach bún bò huế—now look at you, you're eating it almost weekly."

That makes him feel a bit better. Rafe says nothing else and you take the opportunity to lean forward and pull him into a kiss. The taste of chili peppers and fish sauce still lingers on his swollen lips, and you grin. The attempts he made to understand you and the little nuances of your culture were more than enough to fill in the gaps of what he couldn't do.

When you pull away, Rafe's expression softens. His eyes scans over your features, taking you in. Then, he whispers. "Let me try again."

You laugh as he takes the bowl from your mattress and attempts another round. You shake your head, mumbling, "thằng Mỹ trắng này."

IMPORTANT: if you want to follow my fics and updates, follow @zyafics-library and turn on notifications!

[foodffs]

Easy Vietnamese Tamarind Dipping Sauce

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.

[morethansalad]

Vegan Bánh Hỏi (Vietnamese Rice Vermicelli Woven)

[carelessflower]

saturday recap 🧃🎀

PACKED DAY

fit check, anti jinx i love LOVE this snoopy shirt tho this outfit give off spring summer vibe more than winter

i have to go to kinda like coffee shop/cat cafe place where I worked at and I had watermelon milk shake. so good and fresh and obviously sweet

look at the kitties today!! the one who used to be so friendly with me so grumpy today :((( doesn't even let me pet him much. and eepy kitties. the one sleeping near my bag is warming up today with me anti jinx anti jinx!!

more meowtie, this one let me pet so much, the owner even asked me how can I pet it cause usually it doesn't allow people to pet hehe, it even moved his head along with my palm when I stopped petting its head. funny story it was hiding under the chair and I come close wanting to pet then another cat came up and pushed my destined kitty out of the way and then the kitty just like slapped the other one. like that one doesn't even want pet, it just wanna ruin other getting pet. and when I sit on chair they suddenly come near and sit like that lmaoo

this place is like having a pop up stores like key chains, clothes, hair clips, brushes, postcards. i wanna buy all but I dont have enough money :(((

but i did got this keychain heheehe, look at me styling my bags, which one better thoooooo? (also I basically got the most expensive one and got like a spa voucher or something)

then we went to lunch, trying out this like chinese-vietnamese restaurant that famous for their crab sticky rice (expensive asf), the restaurant decor so pretty tho, that lights decoration ughhh

ranking of the food again

crab sticky rice: 8.8/10. very solid crab sticky rice. i love the crunchy outside and the fried scallion and the peeled crab meat within the rice. the pickled is so perfect for it

sea food stir fried vermicelli: 9/10. the seasoning is sawr good, with a tiny bit of spice to kick off the flavor and yk I love spice. also there scallops which is a big plus

thú linh nướng (grilled end part of pork large intestine): 9.5/10. i love love the crunchiness and the fattiness and the flavor and dipped it with chilli sauce is the best feeling ever

dried pangasius kunyit hotpot: 8/10, the broth is good, the fish is fatty and crunchy enough but im just too full lmao

after that we went to this mega big coffee & dessert exhibition on its final day, like there so many sections and also some of them not even coffee or desserts they like appliances and also Korean food?? all the things I tried

coffee, very bitter

black tea, so rich in that black tea flavor tho im afraid im not gonna be able to digest all that caffeine

a dumpling with extra spicy chili oil, it so good

red bean and durian mochi, decent

some cheese cake snack, dont like cheese much tho

chocolate flavored nuts, so so good like it amazing

durian flavored chocolate, it taste all durian and no chocolate

ended up buying the chocolate hehe, the tiramisu chocolate is sooo good, also got dark chocolate one, yogurt chocolate and another brand durian chocolate

[pupswithchopsticks]

Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam) https://pupswithchopsticks.com/vietnamese-fish-sauce-dipping-sauce-nuoc-cham-nuoc-mam/?feed_id=10231&_unique_id=669c38b6f0c08

[jenniferchaulam]

/vietnamese joke. text translation: If Four got dipped in soy sauce (vie: Nước Tương) people would people would call it Tương Tư (image: Four dipped in soy sauce) (this word means 'remembering someone you romantically love'. but Tương is soy sauce, and Tư is one of the ways to say four)

[wawek]

Also i do wanna give fish sauce a try... mostly ive noticed it in vietnamese recipes which is sad bc most of em also have cilantro as one of the important parts... or other igredients im not able to get. But i bought a bottle for the dipping sauce for spring rolls and it tastes interesting... way saltier than i expected... ill have to figure out what to do with it