Cách Pha Nước Mắm Ngọt

Nước mắm ngọt: 1 cup nước mắm, 1 cup đường, ½ cup dấm trắng (hoặc chanh - vắt lấy nước) 1 lon nước dừa soda (hoặc nước suối) 1 muỗng tỏi tươi bằm nhỏ ½ muỗng café bột ngọt (optional - tùy ý) Tất cả nấu sôi để nguội ăn dần, khi ăn cho thêm đồ chua và ớt tỏi xay (trong hũ mua ở các siêu thị) hoặc tỏi tươi bằm nhuyễn. * Lưu ý: Công thức này có thể dùng chanh thay cho dấm trắng. Nếu dùng chanh thì nước mắm pha sẽ thơm ngon mùi chanh và ăn liền thì rất ngon. Còn nếu dùng dấm trắng thì có thể cất giữ lâu hơn trong tủ lạnh để ăn dần.

Các bạn có thể dùng nước mắm này cho chả giò, bì cuốn, bánh ướt, bánh xèo, bánh khọt, và các món cơm dĩa như Cơm Sườn Bì Chả, Cơm Gà Nướng Xả Ớt v.v...

VIETNAMESE DIPPING FISH SAUCE Nước chấm pha chua ngọt

This dipping sauce is used in most Vietnamese dishes like : Bánh Bột Lọc, Bún Thịt Nướng, Cơm Sườn Nướng, Bún Chả Cá Chiên, etc. 1.5 cup water 1 cup of fish sauce 1 cup of sugar 1 Tsb. minced garlic 1 Tsb. minced red Thai chili pepper 5 limes Squeeze out the juice of limes into a bowl, mix in the rest of the ingredients, there you go, perfect Vietnamese dipping fish sauce. If you don't like to use the dipping sauce with floating garlic and chilly pieces on top you can strain it before use.

Basic Fish Sauce and Variations Nước mắm pha chua ngọt

This sauce is used to accompany various Vietnamese dishes. Often called “nước chấm” (dipping sauce), nước mắm pha (mixed fish sauce), or nước mắm chua ngọt (sweet and sour fish sauce. There are many variations of nước mắm, but it all starts off from the “basic recipe”. Ingredients: - 1/2 cup water or coconut juice or lime soda   (such as 7-up or sprite) - 1/4 cup sugar (reduce if using coconut juice or pop) - 3 tbs fish sauce - 2 cloves garlic - 2 Thai chilies (optional) - flesh from ½ lime (or juice)

What to Do: Finely mince garlic and chillier (or use chillier paste instead). Crush together sugar and lime flesh, add garlic, chilies and water. Add fish sauce last and stir everything together. Give the sauce a taste, all flavors (sweet, salty, spicy and sour) should be equal. Note: All measurements are approximate as the saltiness of fish sauce depends on the brand. Adjust sauce to “match” the flavors of the dish it will be accompanying. For example, if the dish is already salty then the sauce should be more sour and sweet than salty. If the dish is sour than the sauce should be more sweet and salty than sour. Adjust the measurements accordingly. For vegetarian dishes, replace fish sauce with soy sauce and omit garlic (if you’re a Buddhist vegetarian). Different Variations: Nước Mắm Gừng (with Ginger): Reduce garlic and chillies by ½, and add 1 tbs fresh ground or mince ginger. This sauce is usually served with dishes that have duck as the main ingredient. Nước Mắm Me (with Tamarind): Use the flesh of sour tamarind instead of lime. Soak the tamarind in water which will be used to make the sauce (1/2 cup) until soft and filter before using.