Shrimp paste là gì

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This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).

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Mam Tom is not for the faint of heart. It has a svào and pungent smell. It’s made from a mixture of fermented shrimp paste, fresh crushed garlic, water & lemon juice.


Vietnamese Fermented Shrimp Sauce (Mam Tom)

Makes 3 phần tư cup

Ingredients

2 tablespoons granulated sugar2 tablespoons fresh lime or letháng juice (about 1 small lemon/lime)1 tablespoon water 4 cloves garlic (peel và mince) 1-2 chili peppers (slice thin)

Instructions

In a small bowl, set together shrimp paste, sugar, lemon/lime juice, and MSG until fully dissolved. Mix in garlic. Garnish with chili peppers.
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This Thai-style dipping sauce is very similar khổng lồ the Vietnamese dipping sauce (Nước Mắm Chấm). It contains the five S’s: sweet, spicy, sour, savory, and sexy. The main difference is the use of cilantro. The cilantro’s bold flavor and aroma pairs perfectly with seafood. It takes no more than 5 minutes & requires no cooking.


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Vietnamese sate sauce is a spicy and flavorful condiment of garlic, lemongrass, và shallots. It is a sweet & savory sauce that you can throw in noodle soups, stir-fries, or in a marinade for grilled meats. This sauce is commonly found on restaurant tabletops for customers to lớn give sầu their food an immediate spicy boost of Southeast Asian flavors.


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Xem thêm: Chiến Hạm Câm Lặng


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Here is a soy dipping sauce recipe that requires no cooking. To make this sauce, simply toss together some pantry ingredients & you’re done. This soy dipping sauce offers a savory & acidic taste that goes nicely with pot stickers (dumplings), wontons, blanched vegetables and steamed/fried fish.


What makes Vietnamese cuisine so chất lượng & delicious is the smorgasbord of dipping sauces we have just for about everything. From the mild peanut sauce to the more exotic pungent fermented fish dipping sauce, there’s always a sauce that complements a dish. Here are 10 popular Vietnamese sauces that we simply can’t go without.


What had me occupied all Saturday morning long? I really wanted Vietnamese sandwiches (Banh Mi) & had no pickled daikon & carrot (Do Chua). A Vietnamese sandwich without picked daikon and carrot is a naked sandwich và isn"t worth eating. So what is a girl to lớn do? Simple.Make it from scratch.


A quick Korean cucumber kimđưa ra recipe that’s spicy, sweet & tangy. It’s perfect either as a side dish or a main salad.


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