Vietnamese Sauces

Name: Vietnamese Sauces
Ingredients: Vietnamese Must-Have Table Sauce (Nuoc Cham); 1/4 cup lime juice; 1/4 cup fish sauce; 1/4 cup water; 2 teaspoons rice wine vinegar; 1 tablespoon sugar; 1 garlic clove, minced; 1 bird chile, minced; 1/2 tablespoon shredded carrot; Vegetarian Nuoc Cham; 3 tablespoons soy sauce; 1 tablespoon rice wine; 1 teaspoon garlic, finely chopped; 1 teaspoon lemongrass, finely cpped; 1/8 teaspoon cinnamon; 1 bird chile, minced; 1 teaspoon peanut oil; 1 teaspoon sugar; 1/2 teaspoon salt; Vietnamese Peanut Sauce; 1/4 cup dry roasted peanuts; 2 tablespoons tamarind powder (dissolved in the 2 T warm water); 2 tablespoons warm water; 2 teaspoons peanut oil; 4 garlic cloves, minced; 3 tablespoons ground pork; 3 tablespoons fermented soybean paste; 1 cup water; 1 1/4 teaspoons sugar; 1 -2 bird chile, minced

31 ingredients

10 steps

Ingredients

Vietnamese Must-Have Table Sauce (Nuoc Cham)
1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
2 teaspoons rice wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 bird chile, minced
1/2 tablespoon shredded carrot
Vegetarian Nuoc Cham
3 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon garlic, finely chopped
1 teaspoon lemongrass, finely cpped
1/8 teaspoon cinnamon
1 bird chile, minced
1 teaspoon peanut oil
1 teaspoon sugar
1/2 teaspoon salt
Vietnamese Peanut Sauce
1/4 cup dry roasted peanuts
2 tablespoons tamarind powder (dissolved in the 2 T warm water)
2 tablespoons warm water
2 teaspoons peanut oil
4 garlic cloves, minced
3 tablespoons ground pork
3 tablespoons fermented soybean paste
1 cup water
1 1/4 teaspoons sugar
1 -2 bird chile, minced
lime juice

Directions

1

Nooc Cham (regular and vegetarian):
2

Combine all the ingredients and dissolve the sugar completely. This works easily with stevia instead of the sugar. I use 2-4 drops.
3

Keeps in the refrigerator for up to 3 days. Store in tightly sealed glass container in the fridge.
4

Vietnamese Peanut Sauce:
5

Using a food processor or mortar, pound peanuts to a course powder. Set aside.
6

Sieve the tamarind and water. Set aside the liquid, discard the solids.
7

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.
8

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).
9

Serve at room temperature or warmer. Squeeze a lime over it and add the reserved peanuts.
10

This keeps in the refrigerator for 3 days or freezes for one month. Reheat before serving.