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Nguồn: http://www.chanphuocliem.com/trang_giachanh/ Cch Pha Nước Mắm Ngọt
Cch Pha Nước Mắm Ngọt
Nước mắm ngọt:
1 cup nước mắm,
1 cup đường,
cup dấm trắng (hoặc chanh - vắt lấy nước)
1 lon nước dừa soda (hoặc nước suối)
1 muỗng tỏi tươi bằm nhỏ
muỗng caf bột ngọt (optional - ty )

Tất cả nấu si để nguội ăn dần, khi ăn cho thm đồ chua v ớt tỏi xay (trong hũ mua ở cc siu thị) hoặc tỏi tươi bằm nhuyễn.

* Lưu : Cng thức ny c thể dng chanh thay cho dấm trắng. Nếu dng chanh th nước mắm pha sẽ thơm ngon mi chanh v ăn liền th rất ngon. Cn nếu dng dấm trắng th c thể cất giữ lu hơn trong tủ lạnh để ăn dần.
Cc bạn c thể dng nước mắm ny cho chả gi, b cuốn, bnh ướt, bnh xo, bnh khọt, v cc mn cơm dĩa như Cơm Sườn B Chả, Cơm G Nướng Xả Ớt v.v...
 
 
VIETNAMESE DIPPING FISH SAUCE
Nước chấm pha chua ngọt
This dipping sauce is used in most Vietnamese dishes like : Bnh Bột Lọc, Bn Thịt Nướng, Cơm Sườn Nướng, Bn Chả C Chin, etc.

1.5 cup water
1 cup of fish sauce
1 cup of sugar
1 Tsb. minced garlic
1 Tsb. minced red Thai chili pepper
5 limes


Squeeze out the juice of limes into a bowl, mix in the rest of the ingredients, there you go, perfect Vietnamese dipping fish sauce.

If you don't like to use the dipping sauce with floating garlic and chilly pieces on top you can strain it before use.
 

 
   
 
Basic Fish Sauce and Variations
Nước mắm pha chua ngọt
This sauce is used to accompany various Vietnamese dishes. Often called nước chấm (dipping sauce), nước mắm pha (mixed fish sauce), or nước mắm chua ngọt (sweet and sour fish sauce. There are many variations of nước mắm, but it all starts off from the basic recipe.

Ingredients:
- 1/2 cup water or coconut juice or lime soda
  (such as 7-up or sprite)
- 1/4 cup sugar (reduce if using coconut juice or pop)
- 3 tbs fish sauce
- 2 cloves garlic
- 2 Thai chilies (optional)
- flesh from lime (or juice)

What to Do:
Finely mince garlic and chillier (or use chillier paste instead). Crush together sugar and lime flesh, add garlic, chilies and water. Add fish sauce last and stir everything together. Give the sauce a taste, all flavors (sweet, salty, spicy and sour) should be equal.

Note:
All measurements are approximate as the saltiness of fish sauce depends on the brand. Adjust sauce to match the flavors of the dish it will be accompanying. For example, if the dish is already salty then the sauce should be more sour and sweet than salty. If the dish is sour than the sauce should be more sweet and salty than sour. Adjust the measurements accordingly.
For vegetarian dishes, replace fish sauce with soy sauce and omit garlic (if youre a Buddhist vegetarian).

Different Variations:
Nước Mắm Gừng (with Ginger):
Reduce garlic and chillies by , and add 1 tbs fresh ground or mince ginger. This sauce is usually served with dishes that have duck as the main ingredient.

Nước Mắm Me (with Tamarind):
Use the flesh of sour tamarind instead of lime. Soak the tamarind in water which will be used to make the sauce (1/2 cup) until soft and filter before using.
 

 

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Last modified: 01/28/16