Fish sauce is a traditional condiment that is essential in Vietnamese meals. It is not only used to season while cooking, but also used to make dipping sauces that enhance the flavor of the dishes.
A delicious dipping sauce greatly contributes to the success of a dish. Many Vietnamese dishes are served with garlic chili fish sauce as a dipping sauce, such as spring rolls, rice paper rolls, banh xeo, and banh bot loc.
A good garlic chili fish sauce requires basic ingredients such as fish sauce, vinegar/lime juice, sugar, garlic, chili, and water. However, you need to know some special tips to make the sauce thick, tasty, and visually appealing.
A well-made dipping sauce should have a salty and aromatic flavor from the fish sauce, a sweet taste from the sugar, a slightly sour taste from the vinegar/lime juice, and a spicy kick from the garlic chili.
Properly made garlic chili fish sauce can be stored and enjoyed for a whole month.
To make a tasty garlic chili fish sauce with visually appealing garlic and chili, here are some helpful tips:
Proportions of ingredients:
Many people believe that the proportions of ingredients play an important role in creating a well-balanced dipping sauce. You need to make sure the ratio is 1:1:1:4, which means 1 part fish sauce, 1 part sugar, 1 part vinegar (or lime juice), and 4 parts water. Based on this ratio, you can adjust the amounts of ingredients slightly to suit your family’s taste.
Order of mixing:
The order in which you add the ingredients to the sauce is also important. You can’t just throw all the ingredients into a bowl and mix them together.
First, you should add water and sugar to the bowl and stir until the sugar is dissolved. Then, add the fish sauce and vinegar/lime juice. Finally, add the minced garlic and chili.
Note that you should use fish sauce with a protein content of 40% as it has a moderate level of saltiness, making the dipping sauce flavorful and enjoyable.
Preparation of minced garlic and chili:
When choosing garlic, you should select firm bulbs. Peel the garlic and finely mince it using a sharp knife.
For fresh chili, make a lengthwise slit along the chili and remove the seeds. Then, finely mince the chili.
An important note when mincing garlic and chili is to ensure that your cutting board, knife, and ingredients are dry.
To make the garlic and chili float on top of the fish sauce, you can briefly soak the minced garlic and chili in a little vinegar/lime juice for about 3-5 minutes before removing them.
Once you have finished preparing the fish sauce, add the minced garlic and chili and stir well to mix all the ingredients together.
Some people prefer to crush the garlic and chili instead of mincing them, as they believe that crushing will release a stronger aroma. However, crushed garlic will have larger pieces, making it harder to float on top.
Tip: How to preserve garlic chili fish sauce for a month
To make a batch of fish sauce that can be stored and used gradually, you should pour sugar and water into a saucepan and heat it on the stove until it boils. Add about half a teaspoon of salt to help preserve the sauce. Boil it for about 3 minutes to achieve a sticky texture, then turn off the heat. After turning off the heat, pour in the fish sauce (adjust the amount of fish sauce according to your taste, as the addition of salt allows flexibility without making the sauce too salty). Adding the fish sauce last helps to maintain the original flavor of the fish sauce.
While waiting for the fish sauce to cool down, you can mince the garlic and chili.
Soak the minced garlic and chili in vinegar/lime juice to make them float.
Once the fish sauce has cooled completely, add the garlic and chili.
Transfer the mixture to a clean container, seal it tightly, and store it in the refrigerator to use gradually. Over time, the garlic and chili will sink to the bottom, but the sauce will still maintain a delicious flavor.
Source: Xe và thể thao
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