This liquid gold is what gives Vietnamese dishes that glistening deep amber hue. It is added to dishes such as caramelized ginger chicken, caramelized pork ribs, and braised pork belly and eggs. Learn how to make this Vietnamese caramel sauce with this easy to follow recipe.
My version of these caramelized ribs differ slightly from my grandma’s in that they don’t have any added minced lemongrass nor chili peppers. I instead add chopped green scallions in their place. I’ve noticed that a few recipes out there include fish sauce, but my family’s version of this savory, slightly sweet dish doesn’t include any.
This Vietnamese chicken curry dish was no doubt influenced by the small Indian population that took up residence in Vietnam. Our interpretation of curry, however, differs from the Indian curries that I have had. While Indian curries tend to be thicker and more sauce-like, the Vietnamese version is more like a broth, which yields a slightly less pungent flavor.
Before lightly frying the tofu, the surface is dusted with turmeric and coated them with minced lemongrass and chili peppers. The fried tofu and vermicelli rice noodles sit on a bed of chopped lettuce and fresh aromatic herbs. The noodle bowl is dressed with a drizzle of a Vietnamese fish sauce mix before serving. This is an ideal summer dish that minimizes stove and prep time, yet doesn’t skimp on flavor.
Pâté chaud (bánh patê sô) is a French-inspired Vietnamese meat pie, which can be found in just about every Vietnamese bakery. The rich meat filling composed of ground pork and French pâté is enrobed in a puff pastry. Once out of the oven, the buttery aroma and flaky puff pastry shell will be hard to resist!
Vietnamese caramelized ginger chicken perfectly marries savory and sweet flavors. Once the liquid reduces, it bathes the chicken in a glistening amber sauce imbued with a fiery ginger flavor. The sauce will no doubt have your taste buds popping and begging for more. This dish pairs perfectly with a side of steamed white jasmine rice.
Garnishes are indispensable ingredients that complement the symphony of flavors found in Vietnamese dishes. Fresh herbs, such as red perilla or basil, infuse our noodle soups, spring rolls and salads with a bouquet of flavors that scintillate our taste buds. More savory toppings like fried pork fat impart a crunchy succulence to dishes such as bánh bèo (steamed rice cakes) and cơm tấm bì (broken rice with shredded pork skin). Among the assortment of garnishes that dress our plates, I use fried shallots the most frequently in my kitchen.
Generations before me fled in droves from a war ravaged Việt Nam over 30 years ago following the fall of Saigon. The country was shrouded in panic and confusion during the final hours of the war as the Americans pulled out. In the midst of the mayhem, people in South Việt Nam scrambled to leave the country, which was the debut of a decade-long mass exodus. My mom and her family were among the fortunate ones who left by plane days before the borders closed after the south surrendered to the north. Many others left by boat and embarked on harrowing journeys at sea, where hundreds of thousands perished. Those who were lucky enough to survive the perilous journey settled in countries in all corners of the world.
Open the fridge in any Vietnamese household and you are sure to find a jar of nước mắm. I’m not talking about the pure bottled stuff, but rather the mix that accompanies many dishes on our dining table. It is often served as a dipping sauce for (eggrolls) or as a sauce drizzled over dishes, such as cơm tấm bì (broken rice with shredded pork) or bánh xèo (savory crêpes ).