Vietnamese fish sausse for dipping boiled foods

Updated at: Mon, 25 Nov 2024 17:35:13 GMT

Step 1

Pour fish sause into a bowl with ratio: Half mini bowl for 1 disk of boiled food for 4 person Half bowl for intensive dippings such as hotpot topping,etc. Adjust iff needed. Recommended fish sause brand: Chinsu, Cat ba township cat hai district haiphong, hai thanh ward tinh gia district thanhhoa. If using any heavy fish sausse including provincial sauses such as haiphong, thanhhoa, or phuquoc kien giang, it is recommended to add 1/4 amount of fresh water to reduce the intensive saltieness.

Step 2

Addition of shredders 2 slice of garlic or approximately 1/7 of it. If cooking boiled duck, consider use 1/2 ginger to erase any sussy smells, if beef, can go either both also with around 1 chooped scallions(recommend white root part)

Step 3

Addition of sugar , approx ratio of 1/3 of the amount of your fish suase. Do not use hardened sugar. This make the sweetness of the fish suase. Recommend to use heavy blended sugar for easy dissolves

Step 4

Addiction of vinegar, this add some sour taste to the fish sausse, ratio from 1/3 to maximum 2/3 of your fish sausse. Recommend viengar: homemade vinegar, rice vinegar, Ho Nam ward haiphong fruit vinegar. If you do not have vinegar, use helave lime, but 3 kumquat is recommended for the smell

Step 5

Addition of chili or chili sause if you do not have chili. Recommend to slice and remove all the nuts inside the chili to reduce heat, but can use all DEOEENDS on skills. For chili sause add only half spoon to avoid killing The flavor. Recommend branding for chili sausse: chinsu or Ho Nam ward haiphong chili sausse.

Step 6

Mix All the ingredient and enjoy eating good boiled foods. Addiction of pepper if you would need to enchant the flavor or increase spiciness.

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