Vietnamese brown sauce?

[Guest guest]

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

[Guest guest]

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

 

 

 

 

 

 

 

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[Guest guest]

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

 

 

[Guest guest]

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

[Guest guest]

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.

 

 

 

 

 

 

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