The BEST Nuoc Mam Vietnamese Dipping Sauce /Nước Mắm Pha (English)
Recipes:
Howdy all! Here is the easiest and BEST Vietnamese Dipping Sauce or Nuoc Cham you've ever seen. Check out my video!
If you're Vietnamese then you know how versatile Nuoc Mam is, as it goes with almost everything. I've made it easy for you to whip a bowl of this dipping sauce for your next Asian meal night.
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Best way to eat cucumber :: keep it fresh and crunchy :: Delicious food
Hi everyone, I'm David will share best way to eat cucumber, cook with this method the cucumbers keep it fresh and crunchy.
Ingredient
2 cucumbers
1 tsp salt
1 piece of ginger
2 cloves of garlic
2 red chilies
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp red chili flakes
1/2 tsp black pepper
1 tsp sugar
50ml water
#cucumber
#delicious food
#vegetables
Cách làm gỏi cuốn tôm thịt và nước chấm đăc biệt cho gỏi cuốn - Salad rolls - Spring Rolls - Taylor
Chào Các Bạn, hôm nay Taylor hướng dẫn làm gỏi cuốn, món ăn chơi rất là đơn giản nhưng rất là ngon. Các bạn vui lòng xem video để biết về nguyên liệu và cách gỏi cuốn Hy vọng các bạn sẻ thích video này, và đừng quên share, like và subscribe. Cảm ơn các bạn nhiều! Love, Tayor Recipes!❤️❤️
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Gỏi cuốn tôm thịt - Salad Rolls
-700g thịt heo - 700g pork shoulder
-700g Tôm - 700g Shrimps
-Salad
-Rau húng lủi - Mint Leaves
-Giá - Bean sprouts
-Dua Leo - cucumber
-Hẹ - Chives
-Bún - Vermicelli
-Bánh tráng dẻo - rice paper
Nuoc Cham tuong dau phong - salad rolls sauce
-1 muỗng canh dầu ăn - 1 tbsp vegetable oil
-2 tép tỏi - 2 garlic cloves
-1/2 cu hanh Tim - 1/2 chopped shallots
-2/3 cup tuong an pho - 2/3 cup hoisin sauce
-2/3 cup bo dau phong - 2/3 cup peanut butter
-250ml nuoc - 250ml water
-Dau phong - extra roasted peanuts
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Bánh Cuốn Nhân Thịt:
Xôi Vị :
Bánh Bò:
Xôi Vò:
Chả Giò:
Món ngon ngày Tết:
Bánh Pháp, Macarons :
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+++ VIDEO in 4K 60fp ++++++++++++++++++++
#TaylorRecipes, #goicuon, #saladrolls, #banhbonglanhap, #banhcuon, #banhuot, #xoi, #monngonngaytet, #cuaxaohanhtoi, #cuaxaohanhgung #banhtetnhanthit, #banhtetchuoi,#chagio, #eggroll, #cuocsongmy, #monngon
#monngonngaytet, #chagiogionrum, #chagiogiontan,
++ Đăng Ký Kênh @
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Vietnamese Rice Paper Rolls (Goi Cuon) + Peanut Hoisin Sauce & Nuoc Mam Cham
Fresh, vibrant and versatile rice paper rolls: two ways. A pork and shrimp combo and chicken and avocado combo, both served with a simple hoisin peanut dipping sauce and the traditional nuoc mam cham!
Ingredients for filling:
• Rice paper wraps, you can buy these at your local Asian grocer or supermarket
• 1 Cucumber, finely sliced
• 1 Carrot, shredded
• 1 Avocado, finely sliced
• Vietnamese mint
• Mint
• Perilla leaves
• Lettuce, washed
• Vermicelli noodles, 1 bag
• 200g Chicken breast, seasoned and pan fried
• 200g Shrimp, use boiling method to cook
• 200g Pork belly, use boiling method to cook
For the Peanut dipping sauce:
• 3 tbsp hoisin sauce
• 1 tbsp peanut butter
• 1 Cap Vinegar
• 1 tsp water and corn starch to thicken
• Clove garlic
• Toasted peanuts, to present
For Nuoc Mam:
• 6 tbsp sugar
• 6 tbsp boiling water
• 6 tbsp fish sauce
• chilli paste, to taste
• ½ clove of garlic
• lemon juice, to taste
Method:
PEANUT DIPPING SAUCE
1. On a medium high heat, heat up garlic and olive oil until sizzling.
2. Next, add hoisin sauce and stir well.
3. Add in peanut butter and mix until well combined.
4. Add in 1 cap of vinegar (I forgot to show me doing this in the video, sorry haha)
5. Finally add in the corn starch and water to thicken the mixture
6. Sprinkle toasted peanuts on top and you’re ready to serve
NUOC MAM CHAM:
1. Dissolve the sugar with the boiling water in a heatproof bowl
2. Add in the fish sauce and mix to combine
3. Next add in lemon juice, garlic and chilli
4. Taste and adjust if necessary
ASSEMBLING:
1. Dip your rice paper wrap into water for 2 seconds until wet and pliable
2. Place rice vermicelli, lettuce, carrots, cucumber, chives, herbs onto wrap
3. Basically, whatever combo you like add it to the wrap
4. Place meat of choice on top of the herbs, i.e. pork and shrimp or chicken
5. Roll the wrap away from you, with the mixture closest to you
6. Tuck in both sides and continue to roll until a roll is formed
7. Bon appétit!
These rice paper rolls are a great, healthy option for a family dinner and the whole rolling experience really brings people together. Alternatively, they’re also fantastic as a portable, fresh lunch option and so versatile so experiment with fillings and flavours.
Thanks for watching!
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Filmed by Duy Nguyen.
Edited by Tiana Nguyen.
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How To Make Peanut Butter - EASY Homemade Peanut Butter
How to make The Best Peanut Butter at Home with only 3 ingredients. This peanut butter recipe is incredibly and ridiculously easy to make, perfectly spreadable, creamy, delicious and healthy.
You can make it as smooth or as crunchy you like. Try it once, and you'll never return to the store-bought again!
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CHEAPER (and better) THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)
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I have made an oyster sauce Lo Mein not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef Lo Mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.
INGREDIENTS (serves 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz)
- 1.5 tbsp soy sauce (Amazon Link -
- 3 tbsp of oyster sauce (Amazon Link -
- 1.5 tsp of dark soy sauce (Amazon link -
- 3 tbsp of peanut oil (Amazon Link -
- 300 grams (10.6 oz) of beef
- 1/4 tsp of salt
- 1/8 tsp of baking soda
- 2 tbsp of cooking wine (Amazon Link -
- 1/2 tbsp of soy sauce (Amazon Link -
- 1/2 tbsp of cornstarch
- Black pepper to taste
- 1 medium-size onion, sliced thinly
- 3 pieces of scallion, cut into 2 inches long pieces
INSTRUCTIONS
- Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
- Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
- Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
- While waiting for the noodles, you should have enough time to cook the beef.
- I got many people asking me - why is my food sticking to my carbon steel wok? Well, you need to learn how to control the wok heat correctly.
- First, turn the heat to maximum and heat the wok until it is smoking hot. Then add some oil. Be generous with oil amount for this recipe because you want enough oil to coat the noodles so they don’t stick together while serving.
- Give it a toss so the oil will create a slight non-stick surface on the bottom. Wait for the oil to be smoking again. That means the wok is hot enough for you to add the marinade beef. Stir and cook. This way, the meat will not stick to the wok at all. That is how you control the wok heat correctly. We call it 掌握火候in Chinese.
- When the beef is halfway cooked, you should still be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds.
- By now, the noodles should be ready. Quickly take them out. Shake off the excess water. Throw a bunch of scallion into the wok along with the cooked noodles. Turn off the heat. It is important, I will explain why later.
- Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. I will suggest you use a better quality oyster sauce since it is the key flavor. Mix until the seasoning is well combined.
- I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
- Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
- That’s it. You are done. Enjoy!
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