Vietnamese Caramelized Shrimp (Tôm Rim) - Vicky Pham
Vietnamese Caramelized Shrimp (Tôm Rim) - Vicky Pham
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Vietnamese Braised & Caramelized Catfish (Ca Kho To) - Vicky Pham
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Authentic Thịt Kho Tàu - Vietnamese Caramelized Pork Belly
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Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man) - Vicky Pham
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vickypham.com
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Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mắm Kho Quẹt) - Vicky Pham
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Vietnamese Fish Sauce (Nuoc Cham) Recipe Vietnamese fish sauce is the main sauce we use with Vietnamese dishes like vermicelli bowls, rice plates, eggs rolls and as a dipping sauce. This recipe is enough to make about 4 cups of sauce that you can store in the refrigerator. Make sure to use a clean spoon to serve so it doesn’t spoil. Ingredients: 1.5 cup granulated sugar 1.5 cup boiling water 15 Thai chilis 2 tbsp garlic 1/2 cup of lime juice 3/4 cup fish sauce Make a simple syrup with sugar with
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