Vietnamese sauces: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vietnamese sauce is an indispensable component of traditional Asian delights, a key ingredient in many dishes. Local culinary specialists serve a fragrant delicacy with traditional pancakes, pork, seafood… Sauce is also added to soups and salads.

Simple and delicious! Classic Spicy Marinade Recipe

Nuoc Cham is a must at any meal, no matter what is served. You can use the seasoning for cooking meat, seafood and vegetables, and for sprinkling rice.

Used products:

• 150 ml fish sauce;
• 90g brown sugar;
• 3 Thai chili peppers;
• 1-2 garlic cloves;
• lime or lemon juice.

Cut chili into thin rings, mix with pressed garlic and sugar. The consistency of the Vietnamese sauce should resemble a viscous paste. After filling the workpiece with water. Then fish sauce. Mix all ingredients thoroughly, set aside for 8-10 minutes.

Although the sauce will keep up to two weeks in the fridge, Nuoc Cham is best used when fresh. Serve with your loved onesappetizers, main dishes.

The original addition to dishes - caramel version

As a rule, recipes for Vietnamese sauces are distinguished by the simplicity of cooking processes. Even inept cooks who are far from the intricacies of Asian cuisine will cope with the creation of a spicy dressing or a spicy marinade.

Used products:

• 200g granulated white sugar;
• 125-150 ml of water.

Sugar Pour 1/4 cup of water, mix gently. Heat over medium heat for 5-8 minutes, at which point you should see the sugar dissolve and change color. Continue cooking for 10 minutes until the sweet ingredient is dark amber.

Try not to cook too long or the sugar will turn black and burn. To accurately determine the color, examine the caramel sauce on the back of a spoon. Slowly, pour 1/2 cup of water into the saucepan. Let the sauce cool slightly before transferring it to a glass container. You can store sweet dressing for a year.

Vietnamese fish sauce. Recipe for true gourmets

Probably the most popular snack in Asia! There are dozens of variations in the preparation of a spicy marinade. For example, chefs in restaurants tend to season liquids with vinegar instead of citrus juice, as this is easier and cheaper.

Used products:

• 210 ml water;
• 60ml fish sauce;
• 50g sugar;
• 30ml lemon juice;
• chopped garlic;
• chili.

Mix water and sugar in a bowl. Add lime or lemon juice gradually until you like the taste. Gradually add fish sauce, chopped spices. For more spiciness, add red pepper flakes, ginger.

A bright variation of a Vietnamese dish. Green pepper sauce

Texturally, the dressing should resemble a flowing sriracha sauce. The taste should be pleasantly sweet, spicy and… very spicy! Therefore, be careful when tasting the aromatic sauce. Serve with pork, beef, lettuce.

Used products:

• 300ml water;
• 50ml white vinegar;
• 6 jalapeno peppers;
• 3 tomatillo peppers;
• 1 garlic clove;
• sea s alt, turmeric.

Coarsely chop pepper and garlic, mix. Add turmeric, s alt, sugar, vinegar and water. Bring the ingredients to a boil, stirring the appetizing mixture regularly. Cook for 8-10 minutes until the chiles are soft and pale green. Pass through a fine mesh sieve, let cool. Store in refrigerator for up to 3 months.

A real spectacle of taste! A hot option for fans of Asian cuisine

Spicy Vietnamese sauce is usually served with main meat and fish dishes. The spicy additive harmoniously sets off the taste of the ingredients, adding an insinuating sharpness to them and making the aroma more intense.

Used products:

• 150ml water;
• 50ml fish sauce;
• 50ml rice vinegar;
• 4-6 chili peppers;
• chopped garlic;
• sugar to taste.

Directly mix all the ingredients of the future Vietnamese sauce. Heat the ingredients in a saucepan over medium heat until the sugar powder is completely dissolved in the liquid. Remove from heat and set aside to cool completely, 1-2 hours. If desired, add some lemon juice or zest to the chilled mixture.

Sweet, sour and light spicy fishy version

How to make Vietnamese sweet and sour sauce at home? Below is a list of the required ingredients, a detailed description of the preparation points for the original dressing.

Used products:

• 200ml water;
• 75ml fish sauce;
• 50ml lime juice;
• 10g sugar;
• garlic, chili.

Wash and rinse the garlic under running water, then cut into large pieces. Mix in crushed chili peppers. In a separate container, whisk water with fish sauce, lime juice. Season with hot spice mix, sweet with sugar.

Vietnamese housewives often add green onions and grated carrots to the national treat. These ingredients not only become a bright accent in the taste palette of the snack, but also interestingly complement the texture and rich aroma.

How to make Vietnamese sauce at home?

This version is based on the traditional classic dressing recipe. Chefs, experienced housewives suggest that beginners add more lime juice, fish sauce or sugar. This will help you achievedesired balance of sour, sweet and s alty.

Used products:

• 200-300 ml lime juice;
• 180ml fish sauce;
• 90g brown sugar;
• 2-3 Thai chili;
• 2 garlic cloves.

Vigorously stir the lime juice, sugar and 2-3 cups of warm water in a medium bowl to dissolve the sugar. Add fish sauce, minced chili and allspice. Steep the dressing within 24 hours, store in an airtight container for up to 15 days.

Something new! Another take on the classic dressing

Serve Vietnamese sauce with Asian pancakes. Dip a crunchy treat in a spicy dressing or pour a traditional delicacy with the resulting sauce.

Used products:

• 125ml chicken stock;
• 80 ml white vinegar;
• 90g palm sugar;
• 50ml fish sauce;
• 30 ml vegetable oil;
• 3-5 garlic cloves;
• 2-3 chili peppers;
• crushed coriander roots.

Heat oil in a saucepan or wok over medium heat, add garlic, chilli and coriander roots. Fry for 1-2 minutes. Then add the fish sauce, vinegar, chicken broth and sugar. Mix well and simmer for 5 minutes. Remove pot from heat and set aside.