se your hand to clean fish. Next, put them into basket
The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the \"nhi\" signifies a high quality sauce.
Mince your 2 cloves of garlic and shred your carrot.
Combine with the fish sauce, sugar, water, chili paste and lime juice.
Stir until the sugar dissolves. Makes about 2 cups to serve.
Combine fish stock, fish sauce, palm sugar, garlic and 2 cups water in a large saucepan. Heat and simmer for 5 minute.
Add fish and cook for 3-5 min, until the fish is just cooked through.
Stir in tomato, chillies and lime juice. Cook for 1-2 min, or until tomato is soft. Season to taste and garnish with Vietnamese mint, coriander and bean shoots.
shallow dish, mix the fish sauce, potato starch, baking powder
alt, pepper, five-spice powder, fish sauce, soy sauce and sherry
vinegar, olive or peanut oil, fish sauce, lime juice and cayenne
xtails and flank steak with fish sauce, sugar, black pepper.
emaining lime juice, soy sauce, fish sauce, sesame oil, canola oil
he Dressing: Whisk together vinegar, fish sauce, sugar, lime juice, garlic
teaspoon salt, 2 teaspoons fish sauce, and 1/2 teaspoon
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.
Heat oil and saute onions, dried chillies & chopped garlic over medium flame until translucent.
Add chicken cubes & cook until almost done, stir frying all the time. Add a dash of fish sauce & keep on frying.
Mix in sugar. Turn up heat, toss in bamboo shoots, red chillies, Marmite & finally the mint leaves. Stir well & remove from heat. Serve over steamed white rice.
n the coconut juice and fish sauce-- there may be a
rom heat and stir the fish sauce into the caramel.
ring to a simmer. Cut fish into pieces about 3 inches
shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper
oy sauce, brown sugar and fish sauce, set aside.
Heat
Steep tamarind paste in cold water from allowance and strain into pot.
Or if using lime juice, add it to the water or fish stock.
Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
Add fish, bean sprouts and chilies and simmer for 3 minutes.
Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
Serve with a side dip of Vietnamese Fish Sauce (nuoc cham).
In a bowl, mix the fish sauce, brown sugar, honey, pepper,
Mix together topping ingredients.
Oil oven tray and place fish fillets close together.
Spread topping evenly over fish fillets.
Grill under preheated moderate grill for about 15-20 minutes (depending on thickness of fish) until cooked.
Baste with oil during cooking time to prevent toping drying out.