Vietnamese Chili Sauce
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Vietnamese Chili Sauce
  Vietnamese    Chili    Sauces    Condiments  
Last updated 6/12/2012 1:28:36 AM. Recipe ID 64040. Report a problem with this recipe.
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      Title: Vietnamese chili sauce
 Categories: Vietnamese, Condiment
      Yield: 1 Servings
 
      2    Dried Red Chiles
      2    Cloves Garlic
    1/2 ts Sugar
      2 tb Nam Pla (Fish Sauce)
      1 tb Vinegar
      1 tb Lemon Juice
 
  Mince the chiles and garlic finely and place in a mortar. Mash with
  the heal of a cleaver or pestle. Add sugar and stir until it
  dissolves. Add fish sauce, vinegar and lemon juice, stirring between
  each addition. This makes enough for 2-4 people. It is wise to make
  double just to make sure there is enough. It can be frozen and will
  last for a few days in the refrigerator but will lose its kick in a
  short time. This is a basic chili sauce used for a dip with chicken
  or whatever. Variations of this are found in cambodia, Thailand and
  other Southeast Asian countries. You can fiddle with it endlessly.
  This is a good starting point. The proportions shown here produce
  what might be considered a mildly warm dip. Add more chiles for a
  higher degree of "HOT". Variations: Use green Serrano chiles instead
  of dried red ones, lime juice instead of lemon juice or palm sugar
  instead of granulated. If you make it in a food processor, don't over
  process. There should be small chunks of the ingredients in the
  sauce. The taste is sour and hot, very puckery. It's great with
  poached or steamed chicken, duck or game hens. Much better with bland
  dishes rather than something like curry, which has it's own blend of
  spices. Fish Sauce or Nam Pla in Thailand is a liquid made with
  anchovies and salt. It's not really fishy tasting. Look for it in the
  oriental section of the supermarket or at markets catering to Asian
  customers. Tiparos is a good brand made in the Phillipines. Thai or
  Vietnamese fish sauce are prefered, but may be more difficult to
  find. Chinese Fish Sauce is not suitable. If you want the flavor and
  not the incendiary quality, seed the chiles before adding them.
 




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Recipe ID 64040 (Apr 03, 2005)

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