Vietnamese braised sauce, or nước mắm kho, is a culinary cornerstone, adding depth and umami to countless dishes. Its rich, savory profile, built on a foundation of fish sauce, sugar, and aromatics, transforms humble ingredients into something extraordinary. This isn't just a sauce; it's a flavor enhancer, a magical elixir capable of elevating everything from simple steamed fish to hearty pork belly. Think of it as the secret weapon in your Vietnamese cooking arsenal, a flavor explosion waiting to be unleashed.
This versatile sauce is surprisingly easy to make, and once you master the basic recipe, you'll find yourself adding it to everything. The balance of sweet, salty, and savory is key, a harmony achieved through careful attention to ingredients and cooking time. Ready to unlock the secrets of this delicious sauce and experience the vibrant flavors of Vietnam? Let's dive into the step-by-step process below.
Tools Needed
- Pan
- Bottle or jar
Ingredients
- Fish sauce (40° protein): 200g
- Fish sauce (30° protein): 250g
- Peppercorns: 10g
- Chili sauce (homemade): 100g
- Sugar: 200g
- Shallots: 50g
- Garlic: 50g
- Onion: 1
- Chili pepper
- Lemongrass: 3 stalks
- Salt
- Seasoning powder: 30-40g
- Cooking oil: 100ml
- Coconut water: 500-600ml
Step-by-Step Instructions
Step 1. Making the Caramel Base
- Heat 100ml of cooking oil in a pan. Add 200g of sugar and cook until it melts and turns caramel-yellow. Turn off the heat.
Step 2. Building the Flavor Profile
- Add 50g of shallots and 50g of garlic. Stir-fry until fragrant and slightly golden.
- Add 200g fish sauce, 100g chili sauce, salt (5g), 30-40g of seasoning powder, 1 onion, 3 lemongrass stalks, and a few chili slices.
- Remove the onion and reserve the lemongrass.
Step 3. Simmering and Thickening
- Add 500-600ml of fresh coconut water. Bring to a boil and simmer for 2-3 minutes.
- Simmer until the sauce boils and thickens (15-30 minutes). Skim off any foam.
Step 4. Finishing and Storing
- Remove most of the lemongrass and chili, leaving a small amount for flavor and color.
- Add crushed peppercorns.
- Turn off the heat and let the sauce cool. Store in a bottle or jar for later use.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- The amount of fish sauce may need adjustment depending on the protein content.
- This braised sauce is excellent for removing fishy smells from fish dishes.
- Homemade chili sauce adds thickness, fragrance, and beautiful color to the sauce.
- Don't overcrowd the pan when braising; use a ladle of sauce per ladle of food.
- Longer cooking time ensures better preservation. Cooked for 20-25 minutes can keep for a longer time.
Nutrition
- Calories: approximately 1500-1800
- Fat: 20-25g
- Carbs: 250-300g
- Protein: 25-30g
FAQs
1. Can I use a different type of fish sauce?
While traditional Vietnamese fish sauce is best, you can experiment with other types. Just be mindful that the flavor profile might shift slightly. Start with a smaller amount and adjust to taste.
2. How long can I store the leftover braised sauce?
Store leftover braised sauce in an airtight container in the refrigerator for up to 5 days. It will deepen in flavor over time.
Mastering this Vietnamese braised sauce opens a world of culinary possibilities, allowing you to effortlessly elevate your dishes with rich, savory flavor. From simple stir-fries to complex braises, this versatile sauce is a true kitchen essential. Experiment with different proteins and vegetables to discover your own favorite variations and enjoy the delicious results!