Roasted Nước Mắm Sauce
 
Maks 1 Cup
Ingredients
  • 4 tablespoons crushed red pepper flakes
  • ¼ cup neutral oil
  • 5 garlic cloves, coarsely chopped
  • ½ cup Louisiana cane syrup
  • ¼ cup unseasoned rice vinegar
  • ½ cup fish sauce
  • 4 tablespoons dark brown sugar
Instructions
  1. In a heatproof bowl, add the red pepper flakes.
  2. In a saucepot set over medium-high heat, add the oil and heat until hot but not smoking. Add the garlic and fry until light golden, about 1 minute.
  3. Using a spider or slotted spoon, transfer the garlic to a plate. Carefully pour the oil into the bowl with the red pepper flakes.
  4. In the pot you used for the oil, add the cane syrup, rice vinegar, fish sauce, and brown sugar. Stir to combine and bring to a boil over medium-high heat.
  5. Add the red pepper flakes and the oil back into the pot and cook for a few minutes or until the glaze coats the back of a metal spoon.
  6. Add the fried garlic and stir to combine. Remove from the heat.
  7. Let cool to room temperature before storing in an airtight container in the fridge. This will keep for a few months. If it gets too firm, just stir in a bit of hot water before using.
  8. Brush over broiled, roasted, or fried meats, vegetables, or tofu.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pork-ribs-glazed-with-roasted-nuoc-mam-sauce/