K
Kimchee
Guest
It is a common Vietnamese condiment; supposedly every family has
their own version. This is mine. I admit, I am addicted to this stuff....
Fish sauce, sugar and lime juice make a great flavor trilogy!
This is slightly spicy, sweet, sour, umami rich, and goes well on
most stir fries, noodle bowls, and as a dipping sauce.
I also like it on quite a bit of other foods...
This recipe is perfect for an old Frank's Hot Sauce bottle quantity..
6 oz hot water
4 TBSP brown sugar
3 oz Fish Sauce (I like 3 Crabs or Squid brand)
2 oz Lime Juice
1-4 garlic cloves, minced
1-5 fresh Thai, cayenne, serrano, jalpeno peppers... whatever
you can get. For a large pepper, go for 1 TBSP or so.
optional additions:
1/2 TBSP shallot, minced
3 TBSP fresh cilantro, chopped.
Dissolve the sugar in the hot water. Mix in all the other ingredients
and let sit for at least an hour. Keeps for 2 weeks or more in fridge.
their own version. This is mine. I admit, I am addicted to this stuff....
Fish sauce, sugar and lime juice make a great flavor trilogy!
This is slightly spicy, sweet, sour, umami rich, and goes well on
most stir fries, noodle bowls, and as a dipping sauce.
I also like it on quite a bit of other foods...
This recipe is perfect for an old Frank's Hot Sauce bottle quantity..
6 oz hot water
4 TBSP brown sugar
3 oz Fish Sauce (I like 3 Crabs or Squid brand)
2 oz Lime Juice
1-4 garlic cloves, minced
1-5 fresh Thai, cayenne, serrano, jalpeno peppers... whatever
you can get. For a large pepper, go for 1 TBSP or so.
optional additions:
1/2 TBSP shallot, minced
3 TBSP fresh cilantro, chopped.
Dissolve the sugar in the hot water. Mix in all the other ingredients
and let sit for at least an hour. Keeps for 2 weeks or more in fridge.