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Asian Shrimp and Noodle Salad Recipe

Check out this rice noodles and shrimp salad filled with veggies that’s made quickly in 15 minutes.

Ingredients

  • 3 oz uncooked rice stick noodles
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons fish sauce
  • 4 1/2 teaspoons creamy peanut butter
  • 2 teaspoons sugar
  • 2 teaspoons grated gingerroot
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 2 cloves garlic, finely chopped
  • 5 cups thinly sliced Chinese (napa) cabbage
  • 3/4 lb cooked deveined peeled large shrimp
  • 1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
  • Thinly sliced green onion, if desired
  • Chopped fresh cilantro, if desired (gross)

Asian Shrimp and Noodle Salad Recipe

Directions

  1. Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
  2. Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
  3. In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Slow Cooker Beef Pho Recipe

Ingredients

  • 225 g beef top sirloin grilling steaks very thinly sliced against the grain
  • 1 pkg rice stick noodles (about 1/4 inch/5mm wide), cooked

Vietnamese Beef Broth:

  • 2 onions (skin-on), halved
  • 3/4 cups chopped fresh ginger (skin-on)
  • 6 cloves garlic smashed
  • 2 cinnamon sticks
  • 4 star anise
  • 1 teaspoon each coriander seeds and black peppercorns
  • 225 kg beef soup bones
  • 1 carrots chopped
  • 1 tablespoon fish sauce
  • 2 strips lime zest
  • 1 1/4 teaspoon salt

Directions

  1. Arrange onions, ginger and garlic on foil-lined rimmed baking sheet; broil until slightly charred, 5 to 7 minutes. Transfer to slow cooker.
  2. Meanwhile, in small skillet, toast cinnamon sticks, star anise, coriander seeds and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 5 minutes; add to slow cooker along with beef bones, carrot, fish sauce and lime zest. Stir in 10 cups water. Cover and cook on low for 24 hours.
  3. Skim off fat from surface. Strain broth through cheesecloth-lined sieve into large saucepan; discard solids. Skim off any remaining fat. Bring to boil; stir in salt. Divide steak and noodles among serving bowls; spoon hot broth over top.

Thai Curried Shrimp Recipe

The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe.

Ingredients

  • 2 tb Oil
  • 3 Minced Garlic Cloves
  • 8 oz Shrimp, Shelled & Deveined
  • 1 ts Curry Powder
  • 2 tb Fish Sauce (Nam Pla)
  • 1 tb Oyster Sauce
  • 1 1/2 tb Sugar
  • 1/4 c  Slivered Green Bell Pepper
  • 1/4 c  Slivered Red Bell Pepper
  • 1/4 c  Sweet Basil Leaves
  • 1/4 c  Sliced Onions

Directions

  1. Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute.  Add all the other ingredients and cook for 2 minutes.
  2. Serve with steamed jasmine rice.

Green Vegetable Curry Recipe

Green Vegetable Curry RecipeIngredients

  • 1/2 lb. green beans, trimmed and cut in half
  • 1 head broccoli, cut into florets
  • 2 red peppers
  • 2 to 3 pkgs extra-firm tofu (each 350 g)
  • 2 tbsp vegetable oil
  • 1/4 to 1/3 cup green or red Thai curry paste or 2 tbsp red Thai curry powder
  • 4 green onions, chopped
  • 2 cans coconut milk (each 400 mL)
  • 2 tbsp fish sauce
  • 1 tbsp granulated sugar
  • 8 cups baby spinach
  • 2 tbsp lime juice
  • 1 cup chopped cilantro or 1/2 cup shredded fresh basil

Directions

  1. Cook beans and broccoli in a large pot of boiling water until almost tender, 2 to 3 min. Drain and plunge into a large bowl of cold water. Drain and pat dry. Cut peppers into 1/4-in. strips. Cut tofu into 1/2-in cubes.
  2. Heat oil in a large pot set over medium-high. Add curry paste or powder. Stir constantly until fragrant, about 1 min. Add peppers and onions, then tofu. Stir until evenly coated. Cook for 1 min. Pour in coconut milk. Gently stir in fish sauce and sugar until evenly mixed. Bring to a gentle boil. Simmer until thickened, 3 to 5 min.
  3. Add broccoli, beans and spinach. Cook until vegetables are hot, about 2 min. Stir in lime juice and cilantro. Serve over steamed rice. Cover and refrigerate curry for up to 5 days.