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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.
Alternatively, gỏi cuốn can be served with peanut sauce or other Vietnamese dipping sauces, such as nước chấm, a condiment based on fish sauce. [ 2 ] In Vietnam and in various parts of Southeast Asia, Vietnamese can be seen hand-making bánh tráng (rice paper) and placing them on the rectangular bamboo trays around their houses.
Spring rolls with peanut sauce for dipping. In Chinese cooking, the derivative sauce is often used Chaoshan style hot pot. In Hong Kong, among the many dishes using this sauce is satay beef noodles, very common for breakfast in cha chaan tengs. In India, groundnut chutney (spicy peanut sauce) is served along with breakfast, such as idli and dosa.
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1 tbsp soy sauce; 2 8-ounce package shirataki noodles, rinsed and drained (see Note) salt and freshly ground black pepper; 1 / 2 lb trimmed beef tenderloin, very thinly sliced across the grain; 1 tsp toasted sesame oil; 1 / 2 cup chopped basil; 1 / 4 cup chopped cilantro; 1 / 4 cup chopped scallions; 1 cup mung bean sprout; sriracha or other ...
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Nước chấm – Vietnamese dipping sauce; Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured; Pecel – Indonesian vegetable dish; Pla ra – Southeast Asian fermented fish seasoning; Sambal – Indonesian spicy relish or sauce; Peanut sauce, also known as Satay sauce – Indonesian sauce made from ...