Sốt Chiên Mắm
Serves 1
Directions
- 1Prepare 1.6 liters of premium fish sauce, 2 kilograms of yellow sugar, and 400 grams of Chin-Su chili sauce.
- 2Mix the ingredients, simmer on low heat until the sauce boils.
- 3Skim off any foam.
- 4Cook until the sauce thickens.
- 5Add minced garlic to the wok
- 6Add a little lemongrass, chili, and onion.
- 7Fry until fragrant.
- 8Add some sauce.
- 9Cook until the sauce thickens.
- 10Add chicken feet, chicken wings and whole chicken into it.
- 11Add green onions near the end to enhance the color
- 12Add lime leaves near the end.
Ingredients
- 1.6 l nước mắm Nam Ngư
- 2 kg đường vàng
- 400 gr tương ớt Chin-Su
- garlic
- a little bit sả
- ớt
- a little bit onion
- a handful hành lá
- a little bit lá chanh
- a little bit hạt tiêu
Equipment
wok
Tips
- Add green onions near the end to enhance the color
- Add lime leaves near the end
- If you want it spicier, add pepper
- You can adjust for less spicy if you want
- Don't overcook the garlic, because it can taste bitter
Related recipes
Sticky spicy chicken wings
Thai · Appetizer
Sứa trộn sốt thái xanh
Thai · Appetizer
Tai heo ngâm giấm chua ngọt (Pig's ears soaked in sweet and sour vinegar)
Thai · Appetizer
Deep Fried Chicken Wings
Thai · Appetizer
เห็ดนางรมทอดกรอบ
Thai · Appetizer
Banana ketchup
Thai · Appetizer20m
Vietnamese Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm)
Thai · Appetizer
Thai Sweet Fish Sauce
Thai · Appetizer15m
Lemongrass Chicken Wings
Thai · Appetizer20m
กุ้งแผ่นกรอบ
Thai · Appetizer
SPICY STICKY THAI CHICKEN WINGS
Thai · Appetizer
Crispy and Sticky Thai Style Wings
Thai · Appetizer