Stir-fried fish sauce, or chao cá mắm in Vietnamese, is a culinary adventure that bursts with bold, umami flavors. This iconic dish transcends simple stir-fry; it's a symphony of salty fish sauce, fragrant garlic, fiery chilies, and tender meat, creating a taste experience that's both comforting and exciting. The magic lies in the balance of sweet, savory, sour, and spicy, a harmonious blend that defines Vietnamese cuisine. The specific type of meat is adaptable – pork belly, chicken, or even beef all contribute beautifully to this versatile dish.
Forget complicated recipes; this stir-fry is surprisingly straightforward. The depth of flavor comes from quality ingredients and a few simple techniques, making it accessible to home cooks of all levels. Ready to embark on this delicious journey? Let's dive into the step-by-step process and create a stir-fried fish sauce masterpiece together!
Tools Needed
- Pan
- Wooden block (for filtering)
- Jar
Ingredients
- Pork belly: 1 kg
- Hue fish sauce: 1 jar (250g)
- Pineapple: 1/4
- Sugar (cane or granulated): 150g (cane) / 130g (granulated)
- MSG: 1/2 tablespoon
- Lemongrass: 4 stalks
- Chili peppers: 4
- Garlic: 4-5 cloves
- Water: 300ml
Step-by-Step Instructions
Step 1. Prepare the Pork Belly and Aromatics
- Blanch the pork belly in boiling water to clean and firm it. Then roughly chop it.
- Cut the pork belly into small pieces. You can leave some larger pieces for added texture.
- Stir-fry the pork belly over medium heat until browned and the water evaporates. Then reduce heat, and let it release its fat. Stir occasionally (every 3-40 seconds).
- Continue stir-frying until the meat is slightly burnt at the edges. Filter the rendered fat using a wooden block.
- Stir-fry shrimp paste in the remaining pork fat. Add garlic and fry until golden and fragrant.
- Add lemongrass and chili peppers. Stir-fry until fragrant.
Step 2. Build the Flavor Base
- Add chopped pineapple and stir-fry for about 1 minute.
- Add Hue shrimp paste (or other fish paste, strained if necessary).
- Add MSG, sugar, and water. Cook until the sugar dissolves and the sauce boils.
Step 3. Combine and Simmer
- Add the stir-fried pork belly and simmer until the sauce thickens.
Step 4. Cool and Store
- Remove from heat and let cool. Store in the refrigerator for up to two weeks (or one week if stored at room temperature).
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Using pineapple enhances the flavor.
- If using Quoc fish sauce, mix with water and filter before adding.
- Adjust seasoning to taste.
- Serve with rice, cucumber, mango, or guava.
Nutrition
- N/A
FAQs
1. Can I substitute the fish sauce?
While fish sauce is key to the authentic flavor, you can try a combination of soy sauce and shrimp paste for a similar salty-umami taste. However, the flavor will be subtly different.
2. What type of meat works best in this recipe?
Pork belly is traditional, offering a rich fattiness that complements the sauce beautifully. Chicken or beef also work well, but adjust cooking time accordingly.
This Stir-fried Fish Sauce with Lemongrass and Chili is a testament to the vibrant and flavorful heart of Vietnamese cuisine. From its simple ingredients to its explosive taste, this dish is a rewarding experience for both the cook and the diner. Enjoy the aromatic journey, and don't hesitate to experiment with different meats and chili levels to create your perfect version!