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Rice noodle bowl with stir-fried beef (Ricardo DeAratanha / Los Angeles Times) |
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Total time: 1 hour
Servings: 4 as a 1-dish meal
1/3 cup fresh lime juice (2 to 3 limes)
1 tablespoon unseasoned Japanese rice vinegar (optional)
3 tablespoons sugar
2/3 cup lukewarm water
5 to 6 tablespoons fish sauce, or to taste
2 or 3 Thai or serrano chiles, thinly sliced
1. In a small bowl, combine the lime juice, vinegar, sugar and water and stir to dissolve the sugar. Taste and adjust the flavors to balance the sweet and sour as needed.
2. Add the fish sauce, starting with 5 tablespoons and then adding more as your palate dictates, balancing the sour, sweet and salty. How much you use depends on the brand and your own taste. Aim for a light honey or amber color and a bold, forward finish. Keep in mind that this sauce is typically used to dress dishes that include unsalted ingredients such as lettuce and herbs -- ingredients that will need an extra flavor lift. When you're satisfied, add the chile. (If diners are sensitive to chile heat, serve the chiles on the side.) The sauce may be prepared early in the day and left at room temperature until serving. This makes about 1 1/2 cups dipping sauce.
1/2 cup thinly sliced shallot, from 1 very large or 2 to 3 smaller shallots
3 tablespoons canola or other neutral oil
1. To ensure the shallot slices crisp up, you must first remove some excess moisture. Using your fingers, separate the slices into individual layers, depositing them on a paper towel. Gather up the paper towel and gently blot away the moisture.
2. In a 10-inch skillet, heat the oil over medium-low heat. Add the sliced shallot and fry gently, stirring occasionally to ensure even cooking. After 5 to 6 minutes, when the shallot is fragrant and lightly golden, watch the progress closely, moving the slices frequently by stirring them or swirling the pan. During frying, the shallot slices will soften into a mass and then stiffen as they caramelize and crisp. When most of the slices are a rich golden brown, remove the pan from the heat. The total cooking time should be about 10 minutes. Using a slotted spoon, transfer the shallot slices to a paper towel-lined plate, spreading them out in a single layer. Discard the fragrant oil or reserve it for other uses.
3. When the shallot slices have cooled, crisped and darkened slightly, transfer them to a small bowl or plate. Left uncovered at room temperature, they will retain their crispiness for a good 8 hours. Even if they no longer rustle when you shake them, they are still tasty.
1 teaspoon cornstarch
3/4 teaspoon sugar
Servings: 4 as a 1-dish meal
Basic dipping sauce (nuoc cham)
1/3 cup fresh lime juice (2 to 3 limes)
1 tablespoon unseasoned Japanese rice vinegar (optional)
3 tablespoons sugar
2/3 cup lukewarm water
5 to 6 tablespoons fish sauce, or to taste
2 or 3 Thai or serrano chiles, thinly sliced
1. In a small bowl, combine the lime juice, vinegar, sugar and water and stir to dissolve the sugar. Taste and adjust the flavors to balance the sweet and sour as needed.
2. Add the fish sauce, starting with 5 tablespoons and then adding more as your palate dictates, balancing the sour, sweet and salty. How much you use depends on the brand and your own taste. Aim for a light honey or amber color and a bold, forward finish. Keep in mind that this sauce is typically used to dress dishes that include unsalted ingredients such as lettuce and herbs -- ingredients that will need an extra flavor lift. When you're satisfied, add the chile. (If diners are sensitive to chile heat, serve the chiles on the side.) The sauce may be prepared early in the day and left at room temperature until serving. This makes about 1 1/2 cups dipping sauce.
Crispy caramelized shallot (hanh phi)
1/2 cup thinly sliced shallot, from 1 very large or 2 to 3 smaller shallots
3 tablespoons canola or other neutral oil
1. To ensure the shallot slices crisp up, you must first remove some excess moisture. Using your fingers, separate the slices into individual layers, depositing them on a paper towel. Gather up the paper towel and gently blot away the moisture.
2. In a 10-inch skillet, heat the oil over medium-low heat. Add the sliced shallot and fry gently, stirring occasionally to ensure even cooking. After 5 to 6 minutes, when the shallot is fragrant and lightly golden, watch the progress closely, moving the slices frequently by stirring them or swirling the pan. During frying, the shallot slices will soften into a mass and then stiffen as they caramelize and crisp. When most of the slices are a rich golden brown, remove the pan from the heat. The total cooking time should be about 10 minutes. Using a slotted spoon, transfer the shallot slices to a paper towel-lined plate, spreading them out in a single layer. Discard the fragrant oil or reserve it for other uses.
3. When the shallot slices have cooled, crisped and darkened slightly, transfer them to a small bowl or plate. Left uncovered at room temperature, they will retain their crispiness for a good 8 hours. Even if they no longer rustle when you shake them, they are still tasty.
Noodle bowl and assembly
1 teaspoon cornstarch
3/4 teaspoon sugar
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