The Vietnamese
cuisine offers various noodle dishes, dehydrated noodles with flavorful sauces,
and a bowl of soup broth. The sauce for
dry noodles is unique and essential. It
is packed with the rich aromas of fried garlic and onions and complemented by
other pantry staples. This versatile
sauce can also double as a marinade for quick braises, making it a kitchen
essential.
Ingredients:
- 2
cloves garlic, minced
- 1
shallot, thinly sliced
- 1
tbsp oil
- 1/4
cup dark soy sauce
- 1/4
cup light soy sauce
- 1/4
cup ketchup
- 1/3
cup sugar
- 2
tbsp mushroom powder
- 1/4
cup hoisin sauce
- 3
tbsp chili sauce
- 1
tsp pepper
- 1
cup water
Directions:
1.
Sautéing the aromatics: Heat the oil in a pot over medium heat. Add the minced garlic and sliced shallots,
and stir-fry until fragrant and golden.
2.
Combining ingredients: Add dark and light soy sauces, ketchup, sugar,
mushroom bouillon powder, hoisin sauce, chili sauce, pepper, and water.
3.
Simmering the sauce: Bring the mixture to a boil and simmer for about
5 minutes, stirring occasionally until the sugar dissolves completely. Adjust seasoning to your taste.
4.
Straining and storing: Turn off the heat and let the sauce cool. Strain
it to remove solids, allowing for more extended storage. Store in a sealed container in the
refrigerator.
Making Garlic
Oil for Topping:
Enhance your dry noodles with fried garlic and garlic
oil for extra flavor.
Ingredients:
- 1/2
cup oil
- 1/4
cup minced garlic
Directions:
1.
Heat the oil in a
pan over medium heat. Add the minced
garlic and cook until it turns golden brown.
2.
Remove from heat
immediately to avoid burning. Strain the
oil, keeping the fried garlic separate for a topping.
Tips:
- Drizzle garlic oil and sprinkle fried garlic over
your noodles for an irresistible aroma and flavor.
- This sauce pairs wonderfully with hủ tiếu (Vietnamese
dry noodles) or any dry noodle dish you love.
- This site had sauce for vegans. You can use oyster sauce instead of
hoisin sauce.
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