Banh Xeo and Banh Khot, the delightful crispy Vietnamese pancakes, are incomplete without their perfect dipping companion: a vibrant, sweet and sour fish sauce. This isn't your ordinary fish sauce; it's a carefully balanced explosion of flavors that elevates these savory treats to a whole new level. The right balance of tangy, sweet, and savory is crucial, and mastering this sauce is key to unlocking the true essence of these beloved dishes. Forget bland, watery dipping sauces; this recipe will teach you how to create a truly unforgettable condiment.
This recipe for sweet and sour fish sauce is designed to be both easy to follow and incredibly flavorful. We'll guide you through each step, ensuring you achieve the perfect harmony of sweet and sour notes, perfectly complementing the rich, savory flavors of Banh Xeo and Banh Khot. Ready to transform your pancake experience? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pot
- Sieve
- Grater (optional)
Ingredients
- Nam Ngu long neck fish sauce: 150 ml
- Brown sugar: 300 g
- Fresh coconut water: 600 ml
- Filtered water: 500 ml
- Chili
- Minced garlic: 1 tablespoon
- Salt: 2 teaspoons
- Aino Moto rice vinegar: 50 ml
- White radish: 100g
- Carrots: 100g
- Sugar (for pickles): 60g
Step-by-Step Instructions
Step 1. Prepare the Sweet and Sour Fish Sauce Base
- Combine sugar and salt in a pot. Add fish sauce, coconut water, and filtered water. Stir well.
- Bring the mixture to a boil over medium heat. Skim off any foam that forms.
- Continue to cook for another 3 minutes, maintaining medium heat. Continue skimming off foam.
Step 2. Infuse with Garlic and Cool
- Place minced garlic in a sieve and submerge it in the simmering fish sauce for 30 seconds. Remove the garlic.
- Turn off the heat. Let the fish sauce cool completely.
Step 3. Prepare the Pickled Vegetables
- Thinly slice white radish and carrots. (You can grate them if you prefer).
- Combine the sliced vegetables with sugar and rice vinegar. Mix well and let sit to cool.
Step 4. Combine and Serve
- Once the fish sauce and pickles have cooled, serve the fish sauce in a bowl and add the pickles to taste.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use low-protein fish sauce to avoid excessive saltiness.
- If you don’t use brown sugar, white sugar can be used.
- Adjust salt according to the type of salt used (iodized or dried salt may require less).
- Skimming foam prevents the fish sauce from souring and keeps it clear.
- Adding garlic in a sieve infuses flavor without clouding the sauce.
Nutrition
- N/A
FAQs
1. Can I make this sweet and sour fish sauce ahead of time?
Yes! This sauce actually tastes even better after it's had a chance to sit in the refrigerator for a few hours (or even a day) to allow the flavors to meld.
2. What can I substitute if I don't have fish sauce?
Unfortunately, there's no perfect substitute that will replicate the umami depth of fish sauce. The sauce's flavor profile will be significantly altered. You might experiment with soy sauce and a touch of Worcestershire sauce, but it won't be the same.
This sweet and sour fish sauce recipe is your secret weapon for elevating your Banh Xeo and Banh Khot to new heights. The perfect balance of flavors will transform your pancake experience, leaving you wanting more. So go ahead, try this recipe and impress your family and friends with your culinary skills!