Dipping sauce (Nủớc chắm) from The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon by Ann Le
-
fish sauce
-
Thai bird's eye chiles
- Show all ingredients...
-
EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Fried spring rolls with ground pork, fresh crab, and tree ear mushrooms (Chá giò); Shrimp brochettes (Bánh mì tom chiên); Steamed and grilled shrimp paste with sugarcane skewers (Chao tom); Fried shrimp in turmeric and garlic batter (Tom chiên lang bột); Fried squid in rice flour batter (Mực chiên lang bột); Five-spiced fried chicken (Gà chiên dòn); Beef tenderloin cured with lime juice and onions (Bò tái chanh); Rice noodles stir-fried with vegetables, pork and shrimp (Hủ tiệu xào tom thịt)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.