Su Meis Vietnamese Sweet And Sour Sauce Recipes
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)
A sweet and sour soup made with pork, catfish, and a variety of traditional Vietnamese vegetables.
Provided by Becca Du
Categories Dinner Entree Main Course
Number Of Ingredients 12
Steps:
- Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
- Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
- While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
- After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
- Put the catfish in and simmer for another 10 minutes until it is cooked through.
- Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.
Nutrition Facts : Calories 706 kcal, Carbohydrate 22 g, Protein 61 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 221 mg, Sodium 821 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving
SWEET & SOUR SAUCE
Enjoy this simple version of a Chinese takeaway favourite as a dipping sauce or mix it through meat and veg for a tangy, flavourful dish
Provided by Adam Bush
Categories Condiment
Time 10m
Yield Serves 4-6 (makes 350ml)
Number Of Ingredients 6
Steps:
- Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
- Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.
Nutrition Facts : Calories 105 calories, Fat 0.1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 0.1 grams fiber, Protein 0.5 grams protein, Sodium 0.9 milligram of sodium
AN EASY-AS-PIE SWEET AND SOUR SAUCE (NO RED SAUCE HERE...GOLDEN)
After having to put up with the so-called 'sweet and sour sauce' that they serve in American Asian restaurants (theirs are only sweet), I got this recipe from a friend in Alaska when I was stationed up there years ago.
Provided by mtnmagic1998
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil.
- Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 18.6 g, Fat 1.1 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 244 mg, Sugar 16.7 g
SU-MEI'S VIETNAMESE SWEET-AND-SOUR SAUCE
Provided by Martha Stewart
Categories Cuisine-Inspired Recipes
Yield Makes 1/4 cup
Number Of Ingredients 5
Steps:
- Using a mortar and pestle, grind the garlic and chiles into a paste. Add the sugar, fish sauce, and lime juice. Mix well to combine, and taste. If sauce is too pungent, add 1 to 2 tablespoons water. Serve, or store in a glass jar with a tight-fitting lid in the refrigerator for up to 3 days. Add more lime juice if needed.
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