Sốt mắm bánh cuốn
Serves 1
Directions
- 1Add fish sauce and sugar to a pot.
- 2Add fish sauce and sugar to a pot.
- 3Add fish sauce and sugar to a pot.
- 4Cook until the sugar dissolves.
- 5Cook until the sugar dissolves.
- 6Cook until the sugar dissolves.
- 7Let the mixture cool.
- 8Let the mixture cool.
- 9Let the mixture cool.
- 10Add minced garlic, minced chili, and vinegar.
- 11Add minced garlic, minced chili, and vinegar.
- 12Add minced garlic, minced chili, and vinegar.
- 13Mix well.
- 14Mix well.
- 15Mix well.
- 16Pour the sauce into a glass bottle, seal it, and store it in the refrigerator.
- 17Pour the sauce into a glass bottle, seal it, and store it in the refrigerator.
- 18Pour the sauce into a glass bottle, seal it, and store it in the refrigerator.
Ingredients
- 300 g Nước mắm
- 300 g Nước mắm
- 300 g Nước mắm
- 300 g Đường phèn
- 300 g Đường phèn
- 300 g Đường phèn
- 50 g Tỏi băm
- 50 g Tỏi băm
- 50 g Tỏi băm
- 50 g Ớt sừng băm
- 50 g Ớt sừng băm
- 50 g Ớt sừng băm
- 50 g Giấm
- 50 g Giấm
- 50 g Giấm
Equipment
potglass bottle
Tips
- Store in the refrigerator for up to 7 days.