Vietnamese Sauces

Two vital sauces if you cook vietnamese :) the nuoc cham is presented in regular and vegetarian forms. Once again from the best cookbook: hot, sour, salty, sweet.

Steps

Nooc cham :.

Combine all the ingredients and dissolve the sugar completely.

This works easily with stevia instead of the sugar.

I use 2-4 drops.

Keeps in the refrigerator for up to 3 days.

Store in tightly sealed glass container in the fridge.

Vietnamese peanut sauce:.

Using a food processor or mortar , pound peanuts to a course powder.

Set aside.

Sieve the tamarind and water.

Set aside the liquid , discard the solids.

Heat the oil in a wok or skillet over high heat.

Add garlic and stir fry about 15 seconds , until color begins to change.

Toss in the pork and cook until it is cooked through.

Add soybean paste and tamarind and stir until blended.

Add 1 / 2 cup of water.

Then stir in most of the ground peanuts.

Add the sguar and chiles.

Add water until you reach the desired texture.

Serve at room temperature or warmer.

Squeeze a lime over it and add the reserved peanuts.

This keeps in the refrigerator for 3 days or freezes for one month.

Reheat before serving.

Ingredients

lime juice, fish sauce, water, rice wine vinegar, sugar, garlic clove, bird chile, carrot, soy sauce, rice wine, garlic, lemongrass, cinnamon, peanut oil, salt, dry roasted peanuts, tamarind powder, warm water, garlic cloves, ground pork, soybean paste