Vietnam seasonings & sauces

Vietnamese Seasoning

Seasonings in Vietnamese Cooking The Chinese seasonings of garlic, scallions and onions, fresh ginger root and soy sauce are all part of Vietnamese cookery. But what makes the cuisine most distinctive is the addition of two special condiment sauces used both in cookery and at the table : nuoc mam and nuoc cham. These two […]

Read More

Chinese Condiments

Cooking Oil Polyunsaturated oils are preferred for Chinese cooking. Chinese consider peanut oil as being the most flavoursome, but corn, safflower, and soya oils are used. Butter, margarine, and olive oil are never used for Chinese wok cookery. Sauces Bean Sauce After soy sauce is brewed, the soybean pulp is removed from the vats and […]

Read More
Vietnamese condiments

Vietnamese Condiments

From Chapter One of Authentic Vietnamese Cooking By Corinne Trang Condiments are an integral part of nearly every Vietnamese dish. The cuisine assumes that they necessarily complete an item rather than optionally enhance it. Complex in flavors and well balanced in terms of sweet and savory as well as texture, they are never used to […]

Read More

Asian Condiments

Asian barbecue sauce   Notes:  This is made with oil, soy sauce, and other seasonings.  Don’t confuse it with the much sweeter American barbecue sauce. Asian chili paste bainiku  See umeboshi puree. bean paste  This name is used for both bean sauce and miso. bean sauce = bean paste = brown bean sauce = brown bean […]

Read More