Sweet and Sour Fish Saucefor Com Tam, Grilled Pork Vermicelli, and Steamed Rice Rolls

Ingredients−10servings+

• Fish sauce1 bowl (250g)
• Sugar1 bowl (250g)
• Water2 bowls (500ml)
• Pineapple3 small slices (150g)
• Distilled vinegar3 tablespoons
• Salt1 teaspoon
• Garlic1 head
• Chili1 piece

Directions▶ Start cooking

1. Cut off the top and bottom of the pineapple.
2. Cut the pineapple into 3 small slices, approximately 150g.
3. Pour 2 bowls (500ml) of water into a pot and bring it to a boil.
4. Once the water boils, add 1 bowl (250g) of sugar.
5. Add 1 bowl (250g) of fish sauce.
6. Add 3 tablespoons of distilled vinegar.
7. Add 1 teaspoon of salt.
8. Add the 3 pineapple slices to the pot.
9. Reduce the heat to low (100 on an induction stove or a small flame on a gas stove).
10. Simmer the mixture until it reduces to half its original volume (for Com Tam) or for 5 minutes (for Banh Uot/Banh Cuon).⏱ 5m
11. Skim off any foam that forms on the surface.
12. Turn off the heat and let the fish sauce cool completely.
13. While the fish sauce cools, crush and finely chop the garlic.
14. Finely chop the chili.
15. Once the fish sauce is completely cool, remove the pineapple slices.
16. Add the chopped garlic and chili to the cooled fish sauce.
17. Stir well before serving.

Tips

• Use pineapple that is just ripe for a slightly sour taste.
• Adding pineapple helps the fish sauce become clear, reduces foam, and thickens it.
• Adding salt helps preserve the fish sauce longer without fermentation.
• If using lime/lemon juice instead of vinegar, add it only after the fish sauce has cooled completely to preserve its aroma.
• If garlic and chili are added, the fish sauce can be stored outside for a maximum of 3 days. For longer storage (1-2 months), refrigerate it.
• For Com Tam, reduce the fish sauce to half its volume. For Banh Uot/Banh Cuon, cook for only 5 minutes to keep it less salty.

You might also like

분짜고이꾸온두부와 채소 월남쌈쌀국수반미 티카반쎄오