Vietnamese Fermented Fish Dipping Sauce (Mắm Nêm) In Vietnamese cuisine, dipping and mixing sauces play a crucial role, and most people are familiar with fish sauce (nước mắm). Traditional Vietnamese fish sauce is light, versatile, and widely used for dipping, marinating, and seasoning almost any dish. It has become a staple ingredient that even many foreigners recognize and appreciate. On …
Vietnamese Pickled Carrots & Daikon Radish (Cà Rốt & Củ Cải Chua Ngọt) Pickled Carrots & Daikon Radish (Cà Rốt và Củ Cải Chua Ngọt) is a beloved condiment in Vietnamese cuisine. These pickled vegetables add the perfect balance to dishes like Vietnamese bánh mì, grilled meats, and fried favourites, providing a refreshing flavour and satisfying crunch. They work especially …
Vietnamese Mayonnaise (Sốt Mayonnaise) Mayonnaise is believed to have originated in the 18th century, though its exact origins are debated. One of the most popular stories traces it back to the island of Menorca, Spain, where French Duke of Richelieu’s chef created it after a victory in 1756. The sauce was initially called “mahónnaise,” named after the port city of …
Annatto Oil (Dầu Điều) Annatto oil is a natural food colouring made from the seeds of the annatto plant (Bixa orellana), which is native to tropical regions. This oil has been used for centuries, especially in Latin American, Caribbean, and Southeast Asian cuisines, to impart a vibrant red or orange hue to dishes. It’s a popular alternative to synthetic food …