Easiest Way to Make Delicious Savory Vietnamese Vegetable Dipping Sauce

Easiest Way to Make Delicious Savory Vietnamese Vegetable Dipping Sauce Delicious, fresh and tasty.

Savory Vietnamese Vegetable Dipping Sauce. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. This traditional Vietnamese dipping sauce is made with fish sauce, vinegar, lemon juice, garlic, and Thai chile peppers, the amounts of which can be adjusted to personal preference.

It is the sauce used for the Grilled Vietnamese Jumbo Shrimp on Sugarcane Sticks that I posted.

This sauce is delicious on just about anything including plain white rice.

Peel carrot lengthwise with a vegetable peeler.

You can cook Savory Vietnamese Vegetable Dipping Sauce using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Savory Vietnamese Vegetable Dipping Sauce

1. It’s 100 gram of dried shrimps.

2. It’s 200 gram of pork, diced into cubes.

3. It’s 100 gram of pork fat (preferably pork fatback).

4. It’s 1 of Shallot, thinly sliced.

5. It’s 2 tablespoons of caramel sauce.

6. It’s 1 teaspoon of sugar.

7. It’s of Fish sauce, sliced scallions, fresh chili, black pepper.

Stack carrot slices and cut into very fine long julienne.

Vietnamese Dipping Sauce typically includes fresh lime juice, sugar, fish sauce, garlic, chili paste, fresh red chilies, water and shredded vegetables (such as carrots, daikon, ginger, or white cabbage).

I couldn't find any red Thai bird chilies, so I just used sambal oelek, a chili paste you can find at Asian.

Getting the hang of making this Vietnamese dipping sauce (nước chấm) is an important step to making your cuisine just right.

Savory Vietnamese Vegetable Dipping Sauce instructions

1. Rinse the dried shrimps and soak in water in 45 minutes until softened. Then drain them with a colander. Slice the pork fatback into small pieces and fry them in a wok to render the fat. Put the liquid fat and pork rinds separately..

2. Use 2-3 tablespoons of rendered fat to sauté sliced scallions until fragrant. Add the pork cubes and shrimps and toss well in about 1 minute. Then add sugar, caramel sauce, fish sauce and stir evenly to absorb the spices. Add some water and chili and boil. You shouldnt boil too long to avoid making the shrimps and pork hard. When the shrimps and pork are firm and evenly coated with spices, add scallions, fried pork fats, black pepper and toss thoroughly then turn off the heat..

3. Perfect when served with crispy rice crackers and steamed vegetables. I will tell you how to prepare crispy rice crackers:

• One bowl of ordinary rice, cooked
• Mix the cooked rice with a little cooking oil and water
• Put a non-stick wok over medium heat. Put the rice into the wok, evenly spaced. Add water occasionally and use a spoon to press the rice hard to make the grains adhere to each other. Once one side turns crispy and yellow, flip and do the same with the other side. Vegetable dipping sauce goes well with steamed vegetables. Ill share a tip to make the steamed vegetables green and crunchy: always steam vegetables in a large saucepan of boiling water with some salt, always close to the maximum heat. The water in the saucepan should be enough so as to store pretty much space after adding the vegetables. With green vegetables, after boiling you can let cold water run over them or soak them in ice to preserve their color..

Since it's just about This is a dipping sauce I grew up with as a kid, with mom and grandma making this pretty often, for the dishes that specifically call for it, or sugarless.

This Banh Xeo Recipe marries savory Vietnamese crepes with shrimp, sprouts, leafy greens and loads of herbs.

Translating into 'sizzling cake', bánh xèo is absolute perfection when.

I don't usually eat dipping sauce for vegetables.

I prefer them stir-fry and in a soup.