Savory Vietnamese Vegetable Dipping Sauce. Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. The sa Savory Vietnamese Vegetable Dipping Sauce Once my friend invited me out to try Southern Vietnamese cuisine, I was very impressed with caramelized fish sauce served with crispy rice crackers and steamed vegetables.
The water in the saucepan should be enough so as to store pretty much space after adding the vegetables.
You can serve this peanut dipping sauce as a party dip for veggies or drizzle over noodle dishes for some delicious Asian meal.
It's a creamy and nutty dip recipe which is easy to make.
You can have Savory Vietnamese Vegetable Dipping Sauce using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Savory Vietnamese Vegetable Dipping Sauce
- You need of dried shrimps.
- You need of pork, diced into cubes.
- You need of pork fat (preferably pork fatback).
- You need of Shallot, thinly sliced.
- Prepare of caramel sauce.
- It's of sugar.
- Prepare of Fish sauce, sliced scallions, fresh chili, black pepper.
All you have to do is mix peanut butter, rice vinegar, tamari, honey, water, minced garlic, red pepper flakes, and grated fresh ginger in a bowl, whisk until smooth, and that's it! Comeback sauce is the perfect dipping sauce for everything from chicken tenders to roasted vegetables. This spicy mayonnaise and ketchup sauce gets its kick from the addition of your favorite hot sauce. It will be reminiscent of a fast-food chicken tender dipping sauces but it'll be so much healthier because you make it at home.
Savory Vietnamese Vegetable Dipping Sauce step by step
- Rinse the dried shrimps and soak in water in 45 minutes until softened. Then drain them with a colander. Slice the pork fatback into small pieces and fry them in a wok to render the fat. Put the liquid fat and pork rinds separately..
- Use 2-3 tablespoons of rendered fat to sauté sliced scallions until fragrant. Add the pork cubes and shrimps and toss well in about 1 minute. Then add sugar, caramel sauce, fish sauce and stir evenly to absorb the spices. Add some water and chili and boil. You shouldn't boil too long to avoid making the shrimps and pork hard. When the shrimps and pork are firm and evenly coated with spices, add scallions, fried pork fats, black pepper and toss thoroughly then turn off the heat..
- Perfect when served with crispy rice crackers and steamed vegetables. I will tell you how to prepare crispy rice crackers: - One bowl of ordinary rice, cooked - Mix the cooked rice with a little cooking oil and water - Put a non-stick wok over medium heat. Put the rice into the wok, evenly spaced. Add water occasionally and use a spoon to press the rice hard to make the grains adhere to each other. Once one side turns crispy and yellow, flip and do the same with the other side. Vegetable dipping sauce goes well with steamed vegetables. I'll share a tip to make the steamed vegetables green and crunchy: always steam vegetables in a large saucepan of boiling water with some salt, always close to the maximum heat. The water in the saucepan should be enough so as to store pretty much space after adding the vegetables. With green vegetables, after boiling you can let cold water run over them or soak them in ice to preserve their color..
My recipe is a modified version of Ms. Vicky Phan's Savory Vietnamese Vegetable Dipping sauce, check out her website for delightful Vietnamese recipes. While xató most likely refers to a salad made from endive or chicory and topped with a romesco-like sauce made from red peppers, cured fish, and almonds, the sauce itself is just as good on grilled vegetables and fish as it is on the salad. Our version incorporates grilled vegetables and lightly grilled nuts, which amplifies the smokiness and makes it an even better pairing for the stuff. I recently made Vietnamese Summer Shrimp Vegetable Rolls (< click text for recipe) that pair well with all of these sauces.