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Ways to use sauce in Vietnamese cuisine

Fri, 09 Jan 2015 . Last updated Thu, 25 Jun 2015 08:58

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A bowl of sauce is indispensable in every Vietnamese meal because it makes taste of dishes perfect. Vietnamese cuisine with their special features, has been fascinating many diners at home and aboard.

Vietnam cuisine is very diverse in terms of sauces for dishes. Sauce can be used directly or mixed with chili, ginger, garlic, pepper, sugar, lemon juice or vinegar. Skilful cooks often have a lot of experience in preparing sauces for different dishes. The amount of fish sauce, vinegar, sugar, garlic and chili used for different dishes is also different. Fish sauce appears in any meal of Vietnamese people. A bowl of fish sauce placed in the middle of the tray is a symbol of sharing among members of a family.

Sauce is an important spice to Vietnamese people. Sweet and sour fish sauce is the most popular kind of sauce. It can be served with raw or boiled vegetables and rolls, especially traditional spring rolls. This kind of sauce is often made with lemon juice or vinegar, sugar, garlic and chili. The amount of each spice depends on the dish with which the sauce is served. Unlike sweet and sour fish sauce, fish sauce with ginger is often served with duck or boiled snail. The kind of sauce is made from pure fish sauce, sugar, ginger, lemon juice and chili. The fish sauce with ginger should be made without water. If it is served with snail, it should be weakened with cool boiled water.

Shrimp paste is also a unique kind of sauce for Vietnamese dishes. Shrimp paste is made with lemon or kumquat juice and some sugar. Some people like adding a little wine to the paste to make it more delicious. Shrimp paste can be served with daily dishes such as pickled eggplant, fried tofu or vermicelli and tofu. Pure shrimp sauce is also served with vermicelli and sour crab soup, vermicelli and snail or chicken vermicelli soup.

It will be a mistake if we talk about sauce without ground soya paste. The recipe for this kind of sauce from soy bean varies in different areas. People in the North often use soya paste of Ban village with smoked veal or boiled vegetables. People in the Central region make soya paste with chopped pork liver, ground glutinous rice and have the past with “khoai” cake or grilled pork rolls. Meanwhile, Southern people make soya paste with sugar, glutinous flour, bean and coconut milk. The delicious and subtle sauces make dishes more delicious and reveal the link among Vietnamese people for generations.

Goi cuon is one of the most edible dishes in Vietnam. It can be served as a snack or main dish. Therefore, it has become an indispensable dish in restaurants. Beside, the sourness and sweetness of the fish sauce make the dish more delicious and unique. Veal is nutritious and good for our health. You can have it with soya sauce instead beef and chicken. The dish is quite easy to make. Veal dipped in soya sauce is amber. It reminds people of the countryside. The dish, imbued with the fragrance of ginger, is delicious when served with fig and polyscias fruticosa leaves. The dish will less tasty without the ginger soya sauce.


Source: VTC10 - NETVIET

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