This flavorful dip is used to accompany numerous Vietnamese dishes, including Vegetarian Garden Rolls and Cha Gio Imperial Rolls (Vietnamese Spring Rolls).
Ingredients:
1 level tablespoon olive oil
2 garlic cloves, minced
1/4 cup chopped red onion
1/2 cup coconut milk
1/2 cup warm water
1/3 cup granulated sugar
1/2 cup lemon juice
4 tablespoons shredded carrot (about 1 carrot)
1/2 cup fish sauce
1 tablespoon cayenne pepper flakes, or to taste
Preparation:
Heat the olive oil in a heavy frying pan over medium heat. Add the chopped garlic and onion. Cook until the garlic is browned and the onion is soft and translucent (5 to 7 minutes).
Add the the coconut milk, warm water and sugar. Bring to a boil, stirring to dissolve the sugar. Stir in the lemon juice, shredded carrot, fish sauce and cayenne pepper. Turn down the heat and gently simmer, stirring occasionally, for 5 minutes or until the flavors have blended. Cover and refrigerate for at least 1 hour before serving.
Ingredients:
1 level tablespoon olive oil
2 garlic cloves, minced
1/4 cup chopped red onion
1/2 cup coconut milk
1/2 cup warm water
1/3 cup granulated sugar
1/2 cup lemon juice
4 tablespoons shredded carrot (about 1 carrot)
1/2 cup fish sauce
1 tablespoon cayenne pepper flakes, or to taste
Preparation:
Heat the olive oil in a heavy frying pan over medium heat. Add the chopped garlic and onion. Cook until the garlic is browned and the onion is soft and translucent (5 to 7 minutes).
Add the the coconut milk, warm water and sugar. Bring to a boil, stirring to dissolve the sugar. Stir in the lemon juice, shredded carrot, fish sauce and cayenne pepper. Turn down the heat and gently simmer, stirring occasionally, for 5 minutes or until the flavors have blended. Cover and refrigerate for at least 1 hour before serving.
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