Recipes tagged with « Vietnamese »
Vietnamese Fondue Sauces Remix
Three revamped sauces for Vietnamese hot pot with adjusted quantities and ingredient swaps to keep things fresh. Base fish sauce with honey instead of sugar; ginger sauce packs in galangal for an earthier kick, no sambal oelek but chile flakes instead; pineapple-citronella sauce gets gingered up and a touch of lime leaf. Techniques focus on balancing acidity, sweetness and savor. A rapid puree blitz keeps textures lively. Sensory cues include aroma shifts and thickening consistency. Practical swaps included for common pantry gaps. Timing is flexible. Wind back on acidity, punch up umami, watch for fresh aromatics doubling down on complexity. All ready to dunk into the bubbling pot and dip away.
Caramelized Vietnamese Pork
Chunks of pork marinated briefly with baking soda, then cooked in caramelized brown sugar and aromatics. The caramel base thickens into a sticky glaze with fish sauce and fresh scallions. The heat tames the pork and builds layers of flavor. A slight kick from chili flakes. Serve with rice, veggies optional.