Ingredientes para Vietnamese Sauces
- 1 tablespoon lime juice
- 1/4 cup fish sauce (Nuoc Cham) OR 1/4 cup soy sauce + 1 tbsp nutritional yeast (Vegetarian Nuoc Cham)
- 1/2 cup water (Nuoc Cham), 1/2 cup warm water (Peanut Sauce), 1/2 cup water (Peanut Sauce)
- Rice Wine Vinegar
- 2 tablespoons sugar (Nuoc Cham), 2 tablespoons sugar (Peanut Sauce), stevia to taste (Nuoc Cham)
- Garlic Clove
- Bird Chile
- Carrot
- Soy Sauce
- Rice Wine
- 1-2 cloves garlic (Nuoc Cham), 2 cloves garlic (Peanut Sauce)
- Lemongrass
- Cinnamon
- Peanut Oil
- Salt
- Dry Roasted Peanuts
- Tamarind Powder
- Warm Water
- Garlic Cloves
- Ground Pork
- 2 tablespoons soybean paste
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Cómo preparar Vietnamese Sauces
- **Nuoc Cham (makes about 1 cup):**
- In a small bowl, whisk together 1/2 cup water, 1/4 cup fish sauce (or vegetarian substitute: 1/4 cup soy sauce + 1 tbsp nutritional yeast), 1/4 cup rice vinegar, 2 tablespoons sugar (or stevia to taste), 1 tablespoon lime juice, and 1-2 finely minced garlic cloves.
- Taste and adjust seasonings as needed. Add more sugar for sweetness, lime for tartness, or fish sauce/soy sauce for saltiness.
- Refrigerate in an airtight container for up to 3 days.
- **Vietnamese Peanut Sauce (makes about 1 1/2 cups):**
- In a food processor, pulse 1 cup roasted peanuts until coarsely ground. Set aside 1/4 cup for garnish.
- In a small bowl, combine 1/2 cup tamarind paste with 1/2 cup warm water. Strain, reserving the liquid and discarding the solids.
- Heat 2 tablespoons of oil in a wok or skillet over medium-high heat. Add 2 minced garlic cloves and stir-fry for 15 seconds until fragrant.
- Add 1/2 pound ground pork (or substitute with 1 cup cooked chickpeas for vegetarian option) and cook until browned and cooked through.
- Stir in 2 tablespoons soybean paste and the tamarind liquid. Cook for 1 minute.
- Add 1/2 cup water, then stir in the remaining ground peanuts.
- Add 2 tablespoons sugar (or to taste) and 1-2 finely chopped chilies (adjust to your spice preference).
- Add more water to reach your desired consistency.
- Simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in the reserved peanuts.
- Serve warm or at room temperature. Squeeze fresh lime juice over before serving.
- Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
14g
Fat
3g
Carbs
2g
