Vietnamese Dipping Sauce
Vietnam
Known as a Vietnamese recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 Hot chili; minced
- 1 Shallot; minced
- 3 tablespoons Rice wine vinegar
- 1/4 cups Water
- Cut
- 2 Cloves garlic; minced (2 tsp)
- 1/4 cups Lime juice
- 2 tablespoons Sugar
- 1/4 cups Fish sauce
- 1 Carrot
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Shave the carrot into thin strips with a vegetable peeler. Stack the strips up 3-4 high and cut lengthwise into hair-thin slivers.
- Combine the garlic, shallot, chili, and sugar and pound to a smooth paste. Work in the fish sauce, lime juice, water and vinegar. Transfer the sauce to a bowl and stir in the carrot.
- High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 182
- MEAL-MASTER RECIPES LISTSERVER
- MM-RECIPES DIGEST V3 #120
- From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Plating
Cookware for this recipe
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Mixing bowl
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Mortar and pestle
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon