Vietnamese Sauces Recette

Master two essential Vietnamese sauces in 40 minutes! This recipe features classic Nuoc Cham (with vegetarian options) and a rich Vietnamese Peanut Sauce, perfectly balanced with hot, sour, salty, and sweet flavors. Elevate your Vietnamese cooking with these easy-to-follow recipes from the best cookbook!

Préparation 20 min

Cuisson 40 min

Calories 82.3 kcal

Protéines 5g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Sauces Condiments Etc Asian Vietnamese

Questions fréquentes

Combien de temps faut-il pour préparer Vietnamese Sauces ?

Vietnamese Sauces prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Vietnamese Sauces ?

Vietnamese Sauces contient environ 82.3 calories par portion, avec environ 5 g de protéines, 2 g de glucides et 8 g de lipides.

De quels ingrédients ai-je besoin pour Vietnamese Sauces ?

Les principaux ingrédients de Vietnamese Sauces sont Lime Juice, Fish Sauce, Water, Rice Wine Vinegar, Sugar, Garlic Clove. Consultez la liste complète avec les quantités ci-dessus.