HR-2003 Culinary

Vietnamese fish sauce dip is the staple of Vietnamese cuisine. But what about the Vietnamese vegetarian, how to make a good sauce tasty solution to a number of Asian vegetarian dishes, some questions? What would we use as a dip? Here is the answer: Soy Lime Dip – Nuoc Tuong Pha. This sauce is specially designed for Vietnamese spring rolls with tofu and mushrooms, using a version of egg rolls for vegetarians. This sauce is also served with vegetarian dishes, and served to people who prefer soy sauce, fish sauce.

Recipe for soy-lime dipping sauce – Nuoc Tuong Pha
1 clove garlic
A fresh Thai bird chile
2 1 / 2 tablespoons sugar
1 / 3 cup soy sauce, preferably in Chinese style
January 2 to 2 / 2 tablespoons fresh lime juice
1 / 4 cup water, or to taste

Slice the garlic and chili into thin slices and place them in a mortar and pound to a paste and sugar. (You can include chopped garlic and chili in hand with a knife, so be sure to chop very well.) Transfer to a small bowl and add soy sauce, lemon juice and water. Stir until well blended. This sauce can be up to three weeks in the refrigerator if stored in a tight jar lid.