* Basic fish dipping sauce | Nuoc cham (Nuoc mam cham, Nuoc mam ngot)This sauce is also the basic for the dressing on salads. I have this standard available in the refrigerator. My mother keeps them beautiful in old wine bottles, making them look precious, and her fish dipping sauce […]

IngredientsTake about this ratio of sugar and water 4 (server) soup-ladle granulated sugar 1 soup-ladle water, add extra half a soup-ladle if you want to be more sure 1 extra soup-ladle water pinch of salt, to store the caramel sauce longer heavy saucepan, higher than the amount of sauce keep […]

Ingredients 1 large carrot, cut into julienne (I use the julienne peeler, easy and fast) 50 g sugar ¼ tsp salt 50 ml of water 50 ml vinegar Preparation Dissolve the sugar and salt in water in a sauce pan. Add the vinegar and let the dressing cool in a […]

Ingredients unsalted peanuts a frying pan Preparation Add a desired amount of peanuts in a frying pan and cook over medium heat to brown. Stir constantly with a wooden spatula or chopsticks. Remove the pan from the heat when the peanuts lightly start to burn. Let the peanuts cool down, […]

Ingredients 4 stalks of spring onion (about 100 g) 4 tbsp oil pinch of salt Preparation Clean the spring onions, pat dry and cut the green and white parts in fine rings. Heat the oil in a small pan and add the spring onions. Add a pinch of salt. Fry […]

IngredientsThe amount of water depends on the tamarind brand and personal taste. This determines the amount of acid and substance of the juice. Start with less water during soaking and add additional water from the kettle to taste. 400 g tamarind paste package, in chunks  1 l water (extra water […]