Is that recipe right? How am I supposed to add fish sauce if that's what I'm trying to make?
I really love cooking Asian food. So many great flavours and I don't feel sick and bloated if I eat a lot. Plus I'm not sure what kind of access to Asian ingredients I'll have once I move so I'm trying to take advantage now.
My next challenge is going to be son-in-law eggs.
fish sauce is used a number of ways.
as a flavor additive (replacement for salt) or as a dipping sauce or condiment.
the recipe is for the dipping sauce/condiment (Nuoc Cham)
here is my favorite dish
Bn Thịt Nướng
Meat/Tofu/Shrimp (whatever) just cook it
Carrots, julienne or grated -- 3
Rice vermicelli noodles -- 1 (8-ounce) package
Mung bean sprouts -- 2 cups
Greenleaf or romaine lettuce, shredded -- 1/2 head
Cucumber, peeled, seeded and thinly sliced -- 1/2
Cilantro -- 1/2 bunch
Mint -- 1/2 bunch
Roasted peanuts, roughly chopped -- 1/4 cup
Nuoc cham -- 1 cup
Method
Bring a large saucepan of water to boil. Add the carrots and blanch for about 30 seconds. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking.
Place the rice vermicelli in a heat-proof bowl and pour the boiling water over them. Let them set for 5-8 minutes until softened through. Drain, rinse in cold water and set aside.
Add equal amounts of the carrots, sprouts and lettuce to each 2 or 3 deep serving bowls. Place equal amounts of rice noodles on top of the vegetables. Then place Meat on top of the noodles to cover them about 1/3 of the way. Place the sliced cucumber neatly over another 1/3 of the noodles. Finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles.
Sprinkle peanuts over each dish and serve with nuoc cham to pour over the noodles to taste.
fake asian
