Guest guest Posted June 9, 2004 Report Share Posted June 9, 2004 Does anyone have a good recipe for a Vietnamese-style brown sauce? I apologize if there's one in the archives that I mssed- I looked in " misc " and didn't see one. thanks in advance, priscilla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2004 Report Share Posted June 9, 2004 hi pricilla, what kind of vietnamese brown sauce are you looking for? a dipping sauce? a peanut sauce? a stir-fry sauce? a vegetarian option for nuoc cham? let me know, i can dig some up for you. oh, here's a quick recipe for a dipping sauce for summer rolls. 1 part hoisin sauce 1 part water a couple dashes of soy sauce crushed peanuts sliced chiles (thai if possible) mix the first 3 ingredients together and sprinkle with the peanuts and chile rings. --- 00goddess <reptilegoddess wrote: > Does anyone have a good recipe for a > Vietnamese-style brown sauce? I > apologize if there's one in the archives that I > mssed- I looked > in " misc " and didn't see one. > > thanks in advance, > > priscilla Friends. Fun. Try the all-new Messenger. http://messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 The sauce I'm thinking of is a garlicky sauce used in stir-fries. My favorite Vietnamese place serves it with noodles and assorted vegetables- several types of mushroom, broccoli, snow peas, bok choy, and carrots. It is soooo good. I have been craving it for days, and I really can't afford to hit the restautant every day If you have anything similar, I will majorly appreciate it! - priscilla " artichoke72x " <artichoke72x wrote: hi pricilla, what kind of vietnamese brown sauce are you looking for? a dipping sauce? a peanut sauce? a stir-fry sauce? a vegetarian option for nuoc cham? let me know, i can dig some up for you. Friends. Fun. Try the all-new Messenger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 Look in this section of the files and see if any of the Asian sauces sound like they might work: Dressings and Sauces > Sauces As far as when i make homemade stir-fry and want a brown garlic sauce, i pretty much wing it by making a sauce with shoyu (soy sauce), water, lots of garlic, and black bean garlic sauce [this is a rather thick sort of paste that comes in a 8 oz. jar and made by Sun Luck]. If you feel it isn't thick enough just carefully add some cornstarch that has been mixed with water to the pan; it will thicken fast so remember less is more. Rice vinegar, honey, or brown sugar can be used to make the sauce sweeter if that is desired. i prefer using lots of fresh garlic, but some folks use the garlic powder in stir-fry sauce. Fresh ginger is another wonderful addition. Just play around with it until it tastes right to you. One other key to a more authentic smell and taste to the Asian stir-frying at home that i have found is to used peanut oil and sesame oil in the wok. ~ pt ~ I never did give anybody hell.Ê I just told the truth and they thought it was hell. ~ Harry S. Truman (1884-1972) ~~~*~~~*~~~*~~~*~~~> , reptile grrl <reptilegoddess> wrote: > The sauce I'm thinking of is a garlicky sauce used in stir-fries. My favorite Vietnamese place serves it with noodles and assorted vegetables- several types of mushroom, broccoli, snow peas, bok choy, and carrots. It is soooo good. I have been craving it for days, and I really can't afford to hit the restautant every day > > If you have anything similar, I will majorly appreciate it! > > - priscilla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 I didn't see anything in that section, but your recpe suggestion sounds good. I will give it a shot and see what I come up with. Thanks! ~ PT ~ <patchouli_troll wrote:Look in this section of the files and see if any of the Asian sauces sound like they might work: Dressings and Sauces > Sauces As far as when i make homemade stir-fry and want a brown garlic sauce, i pretty much wing it by making a sauce with shoyu (soy sauce), water, lots of garlic, and black bean garlic sauce [this is a rather thick sort of paste that comes in a 8 oz. jar and made by Sun Luck]. If you feel it isn't thick enough just carefully add some cornstarch that has been mixed with water to the pan; it will thicken fast so remember less is more. Rice vinegar, honey, or brown sugar can be used to make the sauce sweeter if that is desired. i prefer using lots of fresh garlic, but some folks use the garlic powder in stir-fry sauce. Fresh ginger is another wonderful addition. Just play around with it until it tastes right to you. One other key to a more authentic smell and taste to the Asian stir-frying at home that i have found is to used peanut oil and sesame oil in the wok. Friends. Fun. Try the all-new Messenger Quote Link to comment Share on other sites More sharing options...
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