Chile sauce (Tương ớt) from The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles (page 103) by Andrea Nguyen
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tomatoes
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distilled vinegar
"Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar."
http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Quick vegetarian pho (Phở chay nhanh); Quick beef pho (Phở bò nhanh); Pressure cooker beef pho (Phở bò nẩu nổi áp suẩt); Vegetarian "chicken" pho (Phở gà chay); Vegan "beef" pho (Phở bò chay); Saigon-style beef pho (Phở bò sài gòn); Beef pho broth and bones (Xáo xương bò); Rotisserie chicken pho (Phở gà quay); Seafood pho (Phở hải sản); Lamb pho (Phở thịt cừu)
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.
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