Vegan Fish Sauce Recipe

Often times, my vegan friends ask me about vegan option of Goi Cuon (Vietnamese Spring Rolls). I said, it's easy to make them but the dipping sauce is not vegan. Traditionally, Nước Chấm is made with fish sauce that has been fermenting for 2 years. Because the source of fish is unknown, there might be trace of shrimps in the sauce. So, to be on the safe side, let's make a vegan fish sauce.

First of all, you have to buy Pineapple Fish Flavored Sauce. I bought mine at San San Tofu in Houston Asiatown (west of Beltway). If you don't have vegan fish sauce, just use the regular fish sauce on the market. Don't drink the fish sauce from the bottle. It's very salty.

Fresh Fish Sauce Made Fresh from My Kitchen

Ingredients:

• 2 tbsp Fish Sauce of your choice
• 3 tbsp Sugar
• 7 tbsp Water
• 1 tsp Minced Garlic

Directions

1. Heat water in microwave for 1 minute. Combine warm water with sugar in a bowl. Stir until sugar dissolved.
2. Set the liquid aside to let it cool.
3. Add fish sauce and minced garlic to the mixture.
4. Stir well.
5. If you want it spicy, slice a fresh chili pepper and put them in the liquid mixture including the seeds. Or, you can add a tsp of chili sauce in the mixture.
6. You can garnish it with strings of shredded carrots.

Different ways to add spiciness to this dipping sauce 

"This Vietnamese sauce is usually served with spring rolls (both fresh and fried), Vietnamese grilled meats like Vietnamese sausages (nem nướng) and grilled lemongrass pork chops (thit heo nuong xa), and vermicelli noodle bowls." (Source)

Fried Honeycomb Tofu

If you don't like the tofu texture, try this easy recipe. Fried frozen tofu with garlic, cilantro and sweet'n'hot dipping sauce makes your dinner appetizer so grand. The Chinese said: 美味無窮!

Fried Honeycombed Tofu adds excitement to your dinner table.

Ingredients:
1 pack hard tofu
3 cups oil for frying

Dipping Sauce:
3 cloves garlic, chopped
6 stems cilantro, chopped
1 cup low sodium soy sauce
Desirable amount of Sriracha

Direction:

1. Cut tofu into pieces of half inch thick.
2. Lay the slices on a clean plate and put them in the freezer overnight.
3. Next day, remove them from the freezer and soak in water.
4. Squeeze out excess water and lay on a layer of paper towel to let dry.
5. Heat oil on medium heat until ready for frying* (about 5 minutes). 
6. Carefully drop the slices into oil. Flip once to have even coverage.
7. Remove from heat when tofu pieces turned light brown.
8. Lay fried tofu on dry paper towel until surface is no longer greasy.
9. Mix the dipping sauce ingredients for dipping or serve with your favorite dipping sauce.

*Ready for Frying: Drop a small piece of tofu. If it dips to the bottom then come right up, it is ready to fry.

Originally posted on Instagram June 15, 2013

Stir Fry Chicken Pieces

Ingredients:
One half chicken breast
2 tbsp olive oil
1 tbsp corn starch
2 tbsp low-sodium soy sauce
2 cups of cabbage
2 tsp chili sauce
1/2 cup of chicken broth
dash of salt
dash of pepper

I used Huy Fong Chili Garlic Sauce (from the maker of Sriracha) 

1. Cut chicken into bite size.
2. Mix corn starch and soy sauce into chicken piece in a lunch box.
3. Cover and marinate overnight.
4. Cut cabbage into half inch strips.
5. Heat oil in a wok on high heat for a minute. Don't let it scorch.
6. Stir in cabbage. 
7. Coat them with heated oil and stir, stir, stir until slightly transparent.
8. Add chicken broth, salt and pepper.
9. Lower heat to medium high and cook until slightly soft. Don't overcook.
10. Remove from heat and set aside.
11. Use remaining oil and add 1 tbsp oil, if needed.
12. Stir in chicken pieces. 
13. Coat them with heated oil and stir fry until surface changed to white. About 3 minutes.
14. Mix cooked cabbage, hot sauce into the wok. 
15. Stir fry on high heat for about 2 minutes. Sample the chicken pieces, make sure no longer pink inside.
16. Remove from heat. Ready to serve with steam rice.

Technique of stir frying: Coat the ingredients with heated oil and keep stirring until cooked. This will allow meat to be tender and evenly cooked.
I prefer olive oil is because of flavor and healthy benefits. You can use vegetable oil.