Nước mắm ("fish sauce") is ubiquitous in
Vietnamese cuisine. It is consumed with thin rice noodles (bún), spring
rolls (chả giò chay), summer rolls (bì cuốn chay), broken rice dishes,
and a variety of other delectable vegan food. Without this dipping
sauce, certain of your Vietnamese meals would not be at all complete.
There are many ways to make the vegan
version, and here is an amazingly simple one. Look how gorgeous the
color is! All you have to do, gentle friends, is to mix:
- 1/4 cup brown organic sugar
- 1 cup water
- 2 tablespoons sea salt
- 1 tablespoon soy sauce
- 3 tablespoons lime/lemon juice
- 1 chopped chili pepper (remove the seeds)
For convenience, store in a glass
container in the refrigerator. Whenever you eat a Vietnamese dish (like
the very simple bún noodle bowl below), the sauce is already prepared.
Nước chấm pha chay đơn giản (Hồng Hương)
Nước chấm này có vị hơi ngọt hơn mặn, rất nhẹ và dễ ăn, màu cũng đẹp. HH thường pha theo kiểu này vì... dễ nhớ.
- 1/4 chén đường vàng (hữu cơ nếu được)
- 1 chén nước
- 2 muỗng canh muối biển
- 1 muỗng canh nước tương
- 3 muỗng canh nước cốt chanh
- 1 quả ớt đỏ, bằm nhỏ
