Tour and Travel Bakau crocodile wild life farm the Gambia The Sheraton hotel 5 star beach side pool bar
A taste of the Gambia. West Africa cooking. THICK EBBEH SOUP. Leybato beach bar and restaurant Hotel the Gambia.

Best Holiday Hotels deals to Vietnam december 2016/2017

Facts About Vietnam Useful Information Culture Ha Noi and the Red River Delta
North East Coast Far North East North West Vietnam North Central Vietnam
Central Vietnam South Central Coast Central Highlands Hotels Ho Chi MInh City
Mekong Delta Vietnam Folk Tales Going To Vietnam Vietnam Cuisine        Contact Us

4 u all .net



  Vietnam Tours Sub menu

Vietnam

Cooking Vietnam Cusine

Sauces, stocks, and salads Sauces

Table of contents
VIETNAM CUSINE RECIPES

SWEET AND SOUR SAUCE

(Vietnamese style)

  Sub-links
Cooking Vietnam



Vietnam Cusine
Pork
Beef
Chicken
Fish
Rice & Noodles
Sauces
Salads


Cheap Hotel Restaurants Tours Guide Vietnam



10 Best Places to Visit in Vietnam

Cu Chi Tunnels

Ho Chi Minh City HCMC

Hanoi Vietnam

International Schools HCMC

4uall.net
Links

button

Hotel Vietnam Map

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

Preparation:

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.

Use:

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.

GARLIC AND GINGER SAUCE

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.

Use:

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





⇑ Top of Page