During the pandemic lockdown in 2020 when dining out days were on hold, I learned from YouTube how to make all my fave Thai, Vietnamese and Cantonese dishes. I was surprised that all I needed was a few ingredients to keep on hand and almost everything was made from that handful of condiments.
A BASIC FAVE STIRFRY SAUCE
1/4 cup low-sodium soy sauce
1/2 cup low-sodium broth or water
1/2 tsp teaspoon sesame oil
1 tbsp white vinegar
1 tsp grated ginger or 1/2 tsp ginger powder
1 tbsp sugar or honey
Pinch of white pepper
Pinch of cayenne
Heat all together, then add
1 tbsp cornstarch stirred into 2 tbsp COOL water to make a slurry that thickens the sauce.
Stir until desired thickness. Toss in your vegs and proteins of choice.
Basic Vietnamese Dipping Sauce (Nuoc Cham)
Makes ¾ cup
3 tablespoons lime juice (1 fat lime)
2 tablespoons palm sugar
½ cup water
2 ½ tablespoons fish sauce
1 small garlic clove, finely minced
1 teaspoon chili garlic sauce or Sriracha
1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and ask yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. I like the 3 Crabs brand. Add the fish sauce, minced garlic and chili sauce. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for strong flavor since this sauce is used to add flavor to foods wrapped in lettuce or herbs.
BASIC PEANUT SAUCE
1 tablespoon hoisin sauce
¾ cup peanut butter, smooth or chunky
2 tablespoons low sodium soy sauce
Warm water to thin the sauce
Chopped peanuts for garnish, optional
Stir to mix.
GINGER DRESSING
1 thumb size of ginger
4 medium carrots
small onion
1/2 cup rice vinegar
1/2 cup vegetable oil or avocado oil
3 Tbsp soy sauce
1 Tbsp sugar
Dice ginger and carrots fine, place all in a blender for a quick zap
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Basic Vietnamese Dipping Sauce Nuoc Cham