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Cooking Vietnam Cuisine SWEET AND SOUR SAUCE Vietnamese style

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SWEET AND SOUR SAUCE Vietnamese style

Ingredients: (mates 100 ml)

20 ml fish sauce
10 ml sour vinegar
10 g sugar
10 m lime juice (or 1/2 lime)
60 ml boiled water
chili and msg to taste
2 cloves of garlic

This is a popular Vietnamse dish SWEET AND SOUR SAUCE can be found on street corners restaurants and if you are lucky its cooked by a Vietnamese' grandma made to make your mouth water.

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Preparation: How to prepare SWEET AND SOUR SAUCE

Remove stem and seeds of chili and cut lengthwise in half. Peel garlic and set aside for 10 minutes. Finely chop (or pound) chili and garlic and soak both in vinegar for at least 15 minutes. Add sugar, msg and boiled water to vinegar mixture, then stir well and slowly add fish sauce. Finally, add lime juice and stir well. The chili and garlic should float on the surface of the sauce, adding a touch of color.


This is sauce can be used for dipping spring rolls and banh xeo (xeo cake) or can be added to beef noodles, pork skin noodles, etc. If made with a little more vinegar and lime, it can also be used as a dipping sauce for Northern dishes such as grilled pork and noodle or prawn cake. In the South, this is a typical dipping sauce. It is sour, sweet, slightly spicy rather than salty, and tinged with lime fragrance. It can be added to noodles or sipped alongside spring rolls and cha.


Ingredients: (makes 100 ml)

70 ml fish sauce
2 g garlic
2 g ginger
3 g sugar
10 ml lime juice
20 ml sour vinegar
chili and msg to taste Preparation:
Pound or finely chop garlic, ginger and chili and soak in sour vinegar.
Before serving, add sugar, msg, lime juice, and fish sauce and stir well. The sauce should be not too salty, slightly sour, and spicy. It should have a ginger fragrance, and the garlic and chili should float on the surface of the sauce, adding a touch of color.

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This is a dipping sauce for boiled duck and fried or grilled fish.

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