In Vietnamese cuisine, the fish sauce bowl is the “heart” of the meal. Depending on the protein content (nitrogen level), Hoa Hiep Fish Sauce can maximize the flavor of different types of dipping sauces. Let’s explore these 5 recipes to enrich your family’s Tet menu!
1. Sweet and Sour Garlic Chili Fish Sauce (Using Hoa Hiep 40°N)
The 40°N line has a perfectly balanced natural saltiness and sweetness, making it ideal for dipping sauces that require a harmonious blend of many spices.
- Ingredients: 2 tbsp Hoa Hiep 40°N fish sauce, 2 tbsp warm water, 1 tbsp sugar, 1 tbsp lime juice, finely minced garlic and chili.
- Method: Dissolve the sugar in warm water, then add the fish sauce and lime juice, stirring well. Finally, add the minced garlic and chili so they float beautifully on the surface.
- Best paired with: Fried spring rolls (cha gio), boiled shrimp, crispy fried fish, bun cha.
2. Warm Ginger Fish Sauce (Using Hoa Hiep 25°N)
Duck or fish dishes require a bolder saltiness to neutralize their distinct odors. Hoa Hiep 25°N, with its traditional salty profile, provides the perfect foundation for spicy ginger.
- Ingredients: 3 tbsp Hoa Hiep 25°N fish sauce, 1 tbsp sugar, 1 tbsp crushed ginger (crushing releases more aroma than mincing), minced chili, a squeeze of lime juice.
- Method: Place ginger and sugar in a bowl and crush lightly to release the essential oils. Then, pour in the fish sauce and lime juice, stirring until dissolved.
- Best paired with: Boiled duck, steamed fish, boiled snails, boiled beef.
3. Thick Tamarind Dipping Sauce (Using Hoa Hiep 35°N)
For sauces that require simmering and a thick consistency, the 35°N line retains its aroma for a long time and does not degrade under heat.
- Ingredients: 2 tbsp Hoa Hiep 35°N fish sauce, 50g ripe tamarind, 2 tbsp sugar, a little warm water, minced garlic and chili.
- Method: Soak the tamarind in warm water to extract the juice. Place the tamarind juice, sugar, and fish sauce in a small pan; simmer over low heat until the mixture thickens slightly. Let it cool, then add the garlic and chili.
- Best paired with: Dried squid, grilled fish, grilled seafood, grilled ribs.
4. Premium Pure Fish Sauce (Using Hoa Hiep 60°N)
This is the highest-tier fish sauce, carrying the quintessential essence of anchovies. With the 60°N line, simplicity is the ultimate sophistication.
- Ingredients: Hoa Hiep 60°N fish sauce, a few slices of fresh chili or crushed peppercorns.
- Method: Pour the fish sauce directly from the bottle into a small bowl. Add chili or pepper to taste. Absolutely do not add water or sugar to preserve the deep, sweet aftertaste of the fish protein.
- Best paired with: Vietnamese ham (gio lua), Banh Chung, meat stews, boiled chicken.
5. Delicate Fish Sauce for Vegetables (Using Hoa Hiep “Cot Y”)
The “Cot Y” line carries a pure, gentle aroma that enhances the natural sweetness of boiled vegetables—a perfect palate cleanser during Tet.
- Ingredients: Hoa Hiep Cot Y fish sauce, 2 boiled duck eggs (optional).
- Method: Pour the Cot Y fish sauce into a bowl. If using eggs, mash the boiled eggs into the fish sauce to create a rich, creamy texture.
- Best paired with: Boiled water spinach, boiled gourd, steamed broccoli, wild greens.
