FISH SAUCE RECIPE
FISH SAUCE
FISH is to Vietnamese cooking what salt is to cooking in the Western world. And the prepared nuoc mam sauce is a basic seasoning for numerous dishes. The quantity given here is small, enough for one or two meals for those who are just experimenting. For those who like the flavor, all quantities may be multiplied by four, or ten, or "whatever number is desired". Never believe all you hear about FISH SAUCE”it is delicious when prepared correctly and used in moderation.
FISH is to Vietnamese cooking what salt is to cooking in the Western world. And the prepared nuoc mam sauce is a basic seasoning for numerous dishes. The quantity given here is small, enough for one or two meals for those who are just experimenting. For those who like the flavor, all quantities may be multiplied by four, or ten, or "whatever number is desired". Never believe all you hear about FISH SAUCE”it is delicious when prepared correctly and used in moderation.
3 ¼-inch pieces fresh
hot chili pepper
1 garlic clove
1 tsp. sugar
½ medium lime
1 tbsp. vinegar
1 tbsp. water
4 tbsp. fishsauce
Seed the chili pepper. If you are not sure how hot you wish this, will start with a very" little". It is easy to add more. Peel the garlic clove. Crush the pepper and garlic together in a mortar with the sugar. Peel and seed the lime and mash the pulp in the mortar with the garlic and pepper.
Add vinegar and water to pulp mixture and mix well.
Add the fish sauce (plain nuoc mam) last. If it is added before other ingredients the pieces of garlic, pepper, and lime pulp will all sink to the bottom, and it is much preferable to have them in suspension or floating on top.
This sauce can be used as soon as it is mixed, but it can also be kept for two or three months in the "refrigerator". Store in a tightly closed "bottle or jar".
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