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Cambodian fried spring rolls with a dipping sauce. The Cambodian fried spring rolls are called chai yor (Khmer: ចៃយ៉) or naem chien (ណែមចៀន). Despite originating in the Chinese Cambodian community, nowadays fried spring rolls have spread throughout the country. They are different from Chinese spring rolls with their filling ...
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. [1] It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use.
Garlic butter sauce, used for dipping seafood, chicken, beef and pizza; plain clarified butter or drawn butter are more common with lobster, crab or clams; Gravy, used as a dipping sauce for bread, such as in Maghreb cuisine; Guacamole, avocadoes mashed with lime juice, onions, tomatoes, and herbs; commonly eaten with tortilla chips
Vegetable Spring Rolls – Full of colorful veggies rolled up in rice paper and served with a dreamy creamy peanut sauce. These spring rolls are great as picnic finger foods or even as a light meal.
Nem nướng can be eaten alone as an appetizer or snack, and dipped in nước chấm [2] ["dipping sauce"], or with a peanut dip. Nước chấm is fish sauce diluted with water and flavored with sugar, lime juice, chopped raw garlic, chopped fresh bird's eye chili (Thai chili)/ cayenne pepper , [ 2 ] and sometimes with vinegar.
Olive Tapenade. This spread is zippy and briny making it the perfect addition to a charcuterie board or a goat cheese crostini platter. Though it only takes 10 minutes to make, you can also whip ...
In a small bowl, combine the fish sauce with the lime juice, sugar, water and chile, stirring to dissolve the sugar. Bring a medium saucepan of water to a boil. Stir in the vermicelli and cook until al dente, about 1 minute; drain and transfer to a bowl and let cool, tossing occasionally.