Vietnamese Condiment Recipe
Vietnamese Recipes

Deep fried shallot:
Skin shallot. Wipe dry (don't wash in water). Trim both ends. Crosscut into thin slices. Allow to dry. Deep fry in warm oil over low heat. Dish up and place on kitchen paper to absorb excess oil. Allow to cool. Store in a container. Can be used anytime.
Crushed peanut:
Deep fry small peanut over low heat until fragrant. Or bake in oven until fragrant. Or rinse peanut until wet. Spread flat on a plate. Microwave in high heat for 3 to 4 minutes. Remove skin and blend or crush with a knife.
Spring onion with oil:
Trim both ends of spring onion. Cut into dices. Add fish gravy and cooked oil. Serve.
Vietnamese sweet and sour sauce:
1 tbsp crushed garlic
1 tbsp vinegar
1 tbsp lime juice
2 tbsp fish gravy
2 tbsp granulated sugar
1/2 tbsp chili ,dices
1/4 tsp salt
3 tbsp water
Mix all the ingredients well. Then bring to the boil over low heat.

Do Not Copy content from the page. Plagiarism will be detected by Asian Recipes Inc.

You can syndicate this website via RSS news feed HERE or visit our WEBLOG

Last updated :09 Jun 2008

Deep fried shallot:
Skin shallot. Wipe dry (don't wash in water). Trim both ends. Crosscut into thin slices. Allow to dry. Deep fry in warm oil over low heat. Dish up and place on kitchen paper to absorb excess oil. Allow to cool. Store in a container. Can be used anytime.