Exploring the Versatility of Vietnamese Fish and Meat Braise Sauce

The Vietnamese cuisine is a treasure trove of flavors, and one of its most cherished culinary techniques is braising. This slow-cooking method not only tenderizes meat and fish but also infuses them with a depth of flavor that's hard to resist. The secret lies in the stock—a rich, savory concoction that forms the foundation of any good braise.

The beauty of Vietnamese braised dishes is their versatility. While traditionally used for fish or meat, the stock can be easily adapted for vegetarians by substituting fish sauce with soy sauce, showcasing the cuisine's flexibility. This adaptability extends to storage as well; omitting onions from the stock allows it to be refrigerated without spoiling, making it a convenient staple in any kitchen.

For those cooking for children or those with a milder palate, the stock's heat can be adjusted. Chili, a common ingredient for adding a kick, can be omitted during the cooking process and added later if needed, ensuring the dish caters to everyone's taste.

The process of making this stock is straightforward. A combination of fish or soy sauce, sugar, pepper, mushroom seasoning or chicken powder, soy sauce, salt, and water is boiled until slightly thickened. This base can then be stored and used as needed, whether for a quick weeknight dinner or a leisurely weekend feast.

One popular dish that showcases this stock is the Vietnamese fish stew. Using tilapia, a mild and flaky fish, the recipe involves stir-frying aromatics like garlic, onion, and green onion, then frying the fish before it's simmered in the stock. The result is a comforting, flavorful stew that's perfect over a bed of steaming rice.

Ingredients:

1/2 cup fish sauce or soy sauce

1/2 cup sugar

1/4 cup pepper

1/4 cup mushroom seasoning or chicken powder

1/4 cup soy sauce

1 tbsp salt

1 cup of water

Other ingredients:

Green onion head

Shallot

Garlic clove

Oil

Making the sauce:

Place a pot on the stove. Add all the above ingredients and bring to a boil.  Boil the sauce until it thickens slightly. Pour into a jar and save when braising fish or meat.

Fish stew recipe ingredients:

2 tilapia fish

1/2 cup stock

2 minced garlic cloves

1 finely chopped onion

3 heads of onion, chopped finely

2 Thai hot chili peppers

1/4 cup oil

Directions:

Wash fish and cut into 3 inch lengths.

Place a pot on the stove and add oil to the pot. Add garlic, onion, and green onion and stir-fry until fragrant. Fry the fish on both sides, then pour in the stock. Boil and season to suit your family's taste. Turn down the heat, cover, and simmer until the sauce is almost done.

Tip: the above recipe is for basic braise sauce. Depending on the amount of the fish or meat that you want to make, the sauce can be added with more coconut water for each recipe.