Vietnamese Tangerine Dipping Sauce Food

VIETNAMESE DIPPING SAUCE (NUOC CHAM)

Steps:

• Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips.
• In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.

VIETNAMESE TANGERINE DIPPING SAUCE

Steps:

• Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and mirin. Blend for 5 seconds.
• Can be made ahead of time and stored in the refrigerator.
• * A dried pequin pepper can be used if red jalapenos are out of season.

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

Steps:

• Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

VIETNAMESE DIPPING SAUCE

Steps:

• Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
• NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.

VIETNAMESE SAUCES

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.

VIETNAMESE DIPPING SAUCE

Steps:

• Warm 3 tablespoons of the peanut oil in a heavy-bottomed skillet until nearly smoking. Add the peanuts and stir. Remove from the heat and continue stirring until the peanuts are toasted and then allow to cool.
• Place the peanuts in a food processor and puree to a rough paste. Add the chili peppers, ginger, garlic, coconut milk, soy and fish sauces, sugar, lime juice and salt. Puree until almost smooth. Place the peanut mixture into a bowl and, with a wooden spoon, stir in the remaining peanut oil until the sauce has a nice sheen. Stir in the minced coriander. Use the sauce as a dip for grilled meat, or as a sauce for cold noodle salad.

FAST AND EASY TANGERINE SAUCE

Steps:

• Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
• Put pan on low heat.
• You want to heat up the mixture without boiling it.
• The butter should be completely melted and sauce steaming.
• While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
• Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
• Keep whisking until sauce thickens.
• Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.

VIETNAMESE DIPPING SAUCE

Steps:

• In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.