2 Garlic cloves; crushed 3 Shallots; minced 1/4 c Peanut oil 3 T Nuoc mam sauce 2 T Sugar 1/4 t Bouillon powder 1/4 t Freshly ground pepper Combine all ingredients in a bowl. Makes about 3/4 cup
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Vietnamese Pork Chops with a Spicy Dipping Sauce | Teen Cuisine
Hey there! Today I'm sharing this amazing Vietnamese Pork Chops with a Spicy Dipping Sauce recipe. It includes delicious lemongrass infused pork chops with an acidic and spicy dipping sauce.
Ingredients - Vietnamese Pork Chops 6 Pork Chops Maldon Salt to taste 1 stalk Lemongrass; bruised and finely sliced 3 Tbsp Fish Sauce 1 Tbsp White Sugar 1 tsp Black Pepper 3 cloves Garlic; minced 2 Tbsp Vegetable Oil
Ingredients - Spicy Dipping Sauce 2 Tbsp White Vinegar 1 Tbsp Lime Juice 1 Tbsp Fish Sauce 1 tsp Sugar Red Chilies to taste; finely sliced 1 clove Garlic; minced
Begin by salting your pork chops (with the Maldon salt) and place them in the refrigerator overnight. In a large bowl, combine the salted pork chops, fish sauce, sugar, black pepper, garlic and lemongrass. To a pan, add the vegetable oil and fry the pork chops until they are golden brown. When browned, place them in an oven-safe dish and bake in the oven at 175°C/ 347°F for 20-25 minutes. In a small bowl, combine the spicy dipping sauce ingredients to serve alongside the pork chops. Slice the pork chop into strips and serve with the spicy dipping sauce and chopped coriander. Enjoy!
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Vietnamese Lemongrass Chicken - Marion's Kitchen
This Vietnamese lemongrass chicken is super easy with simple ingredients and yet the flavour is so complex! This is one lemongrass chicken recipe you'll be coming back for time and again.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Jeow bong is a spicy condiment that Lao people enjoy. Eat it with sticky rice or with the meats of your choice. This recipe in particular is extremely hot and made in a large batch.
My mom doesn't measure anything so this is a guideline
Ingredients: 5 bags of dried Thai peppers, to be toasted (bags are 3.5 oz ea) 6 kaffir lime leaves, to be fried 7 oz dried galangal, to be fried (a whole small bag) 1 whole ginger, to be fried (I forgot to mention this in the video) 1/2 cup of fried garlic 1/4 cup of salt (adjust more if needed) 5-6 cups of water (add less if you like yours thick, more if you like yours loose) 1/2 cup of fish sauce (adjust more if needed) Simple syrup: equal parts sugar & water.. used 2 cups of each (adjust more if needed) MSG to taste (optional)
TIP: wear disposable gloves when making this.. lol seriously
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