Vietnamese – TOMATO SAUCE – SOT CA CHUA

Yields: 1 cup
Preparation time: 10 minutes
Cooking time : 15 minutes

INGREDIENTS:
½ tbsp oil
2 cloves garlic,minced
250 g diced fresh or canned tomato
125 ml chicken stock or fresh coconut juice
½ tsp sugar
Pinch of salt

HOW TO MAKE:
1. Heat the oil in a wok over medium heat and stir-fry garlic until golden brown and fragrant, about 1-2 minutes.
2. Add tomato and stir-fry for about 5 minutes.
3. Pour chicken stock or coconut juice in a wok, mix well and bring the mixture to a boil.
4. Reduce the heat to low, season with sugar and salt, then simmer until the sauce is reduced by one-third or until the desired thickness is achieved.
5. Remove from the heat and place into a serving bowl.

Vietnamese – FISH SAUCE DIP – NUOC MAM CHAM

Yields: ½ cup
Preparation time: 10 minutes
Cooking time: 3 minutes

INGREDIENTS:
60 ml water or fresh coconut juice
1 tsp rice vinegar
3 tsp sugar
1 red chili, deseeded and minced
2 cloves garlic, crushed
1 tbsp fresh squeezed lime juice
2 tbsp fish sauce

HOW TO MAKE:
1. Bring water or coconut juice, vinegar and sugar to a boil in a saucepan.
2. Remove and set aside to cool.
3. Combine with chili, garlic and lime juice. For variations, add some grated carrot to the dip.

Vietnamese – SWEET AND SOUR SAUCE – SOT CHUA NGOT

Yields: 2 cup
Preparation time: 30 minutes
Cooking time: 10 minutes

INGREDIENTS:
1 tbsp oil
3 cloves garlic, minced
2 tbsp sliced shallots
2 pickled shallots or baby onions, sliced
100 g diced carrot
100 g diced green bell pepper
1 red chili, deseeded and minced
2 tbsp sugar
¼ tsp salt
¼ tsp ground white pepper
1 tsp tomato sauce/ketchup
60 ml vinegar
1 tbsp cornstarch (cornflour) mixed with 1 tsp water

HOW TO MAKE:
1. Heat the oil in a wok over medium heat and stir-fry the garlic until golden brown and fragrant, about 1-2 minutes.
2. Add shallots, carrot, bell pepper and chili, and continue stir-fry for another 1-2 minutes.
3. Season with sugar, salt and pepper, followed by the tomato sauce and vinegar.
4. Bring the mixture to a boil and thicken with the cornstarch mixture.
5. Reduce the heat to low, simmer for 1 minute and remove from the heat. Place in a bowl and ready to serve.