Ingredients :
- 2 tablespoons of nuoc mam
- 8 tablespoons of water
- 2 tablespoons of rice vinegar or white vinegar
- 2 teaspoon of powdered sugar
- 1 small red pepper
- few strands of shredded carrots
Preparation :
Mix the sauce nuoc mam, water, vinegar and sugar in a bowl, heat it for 5 minutes until sugar is completely dissolved, add the pepper and chop the carrots into thin strips and allow to cool .
Serve with nems.
Bulgogi - spicy beef
Bulgogi is a Korean specialty. It is always present in Korean restaurants in abroad. It is one of th...
Canh dau hu - soybean soup
Canh dau hu is a soy soup was very easy and fast to do that comes from northern Vietnam.
spicy sauce
Here's a spicy sauce originally from Singapore, the country or can not do without spices.
Nasi lemak - coconut rice and anchovies
Nasi lemak is the rice in coconut milk with hot sauce, cucumbers, anchovies and peanuts served for b...
Kewa Phagsha - spicy pork with potatoes
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
Tai Chi chao mifen - fried rice vermicelli
Tai Chi chao mifen is a dish of fried rice vermicelli Taiwanese.
Canh cu sen - Soup pork and lotus root
Canh Cu Sen is a soup of pork and lotus root that is eaten in vietnam.
Sabzi Pilau - rice with vegetables
sabzi Pilau is an Indian dish of rice and vegetables.
Aamer Ombol or Aum-bowl - soup of mango
Here is a sweet tangy soup was consumed in Bangladesh and India.
Shuan yang rou - Mongolian fondue
Mongolian fondue called "yang rou shuan" is a fondue served in North China and very popular in Beiji...