vietnamese Archives - Amanda is Hungry

Super stinky, super umami, and super umami…. fish sauce!! Nuoc cham/nuoc mam is a classic dipping sauce – this is a staple in Vietnamese food! You can eat it with literally anything. The recipe is pretty simple with a lot of shelf stable ingredients. It’s easy to make a large quantity since it’s all in ratios and some items are just to taste!

If you’ve been to a Vietnamese restaurant, you’ve likely already had it. It is usually served with the egg roll appetizer, broken rice dishes, vermicelli noodle bowls, and more! I had some recently with vermicelli noodles, bean sprouts, egg rolls, and some mint and basil.

Nuoc Cham

Print Recipe

Keyword fish sauce, hoisin sauce, nuoc cham, nuoc mam

Ingredients

1 part sugar
1 part fish sauce
6 parts water warm
lime
sriracha

Instructions

Mix the sugar, fish sauce and warm water. The warm water helps the sugar dissolve faster but really does not impact the flavor.
Add a squeeze of lime and sriracha to taste and you're done!
Serve with egg rolls, noodles, rice… whatever your heart desires!

After you’ve learned How to Roll an Egg Roll, have some with this sauce! You can even dip Spring Rolls + Peanut Dipping Sauce minus the peanut sauce!

After traveling to Las Vegas for work and making a pit stop in Phoenix, I was immediately greeted back to the PNW with *snow* on the ground?? Small hail? Regardless, it was white and cold. I miss the sun and warmth so I wanted to make something warm and cozy. I saw it on a menu at a Vietnamese restaurant recently and suddenly had a craving. Bo kho is a Vietnamese-style beef stew that can be eaten with rice, noodles, or bread. It’s rich, warm, and super comforting!

Ingredients

Beef – It is a beef stew, so I would recommend using beef, but swap ingredients to your heart’s desire! The chuck roast here gives the broth a really beefy flavor, but you can use other stew meat or beef shank too.

Ketchup – Weird right? It gives the broth a reddish tint, a slight tomato flavor, and some sweetness.

Bo Kho – Vietnamese Beef Stew

Print Recipe

Lemongrass and anise beefy stew with onions and carrots.

Course Main Course, Soup

Cuisine Asian

Keyword beef, bo kho, soup, stew, vietnamese

Ingredients

1/4 cup olive oil 2 tbsp + 2 tbsp
3 lbs chuck roast cut into 2" cubes
1/2 onion sliced
6 cloves garlic whole
2 tbsp lemongrass minced
thumb chunk ginger
1 tbsp 5 spice
1 cup ketchup
1/4 cup fish sauce
1 tbsp brown sugar
8 cups water
2 cups carrots chopped

Instructions

In a heavy pot, add 2 tbsp of olive oil to heat.
When oil shimmers, add half of the chuck roast, searing on all sides. Do not crowd the pot.
Sprinkle salt and pepper over each piece as it sears.
After all sides are seared, remove from pot.
Add another 2 tbsp of olive oil and sear remaining beef and adding salt and pepper.
Remove all beef from the pot.
In the pot, add onions, garlic, lemongrass, ginger, and 5 spice to toast and brown.
After onions start to soften, add ketchup and fish sauce. Mix together.
When mixture starts to boil, return meat to pot and add brown sugar and water.
Mix and simmer on low for 2 hours, skimming any foam as necessary.
For the last 15 minutes, add chopped carrots.
Serve with rice, noodles, or bread!

After this, have some Pumpkin Walnut Cake with Chocolate Hazelnut Spread or Apple Crumb Pie.