This is a popular snack of Vietnam, deep fried triangle breads are the key ingredients. Generally rice and noodles dishes are most trendy selection of people but breads are also a common food item of that cuisine. The dish is prepared with the balance of sour, chili and salt. A dipping sauce (Nuoc cham) is served with the toasts. Nuoc cham is one type of salsa that adds a flavor kick to a wide variety of dishes.
PREPARATION TIME OF NUOC CHAM - 5 MINUTES
PREPARATION TIME OF TOASTS - 10 MINUTES
COOKING TIME OF TOASTS - 10 MINUTES
SERVES - 4
Thai red chili - 4
Garlic cloves - 3
Fish sauce - 8 tbsp
Sugar - 2 tbsp
Fresh lemon juice or white wine - 1 tbsp
Little bit of salt
Water - 4 tbsp
Finely minced garlic and chilies.
Add all other ingredients, mix well, your sauce is ready.
Wait until sugar is dissolved into sauce, serve it with noodles, fish cake or any other veg dishes.
You can preserve it up to 3 to 4 months in a air tight container in fridge.
16 bread slices
Shrimps or small prawns - 250 gm ( cleaned, peeled and deveined)
Garlic cloves - 4
Onion 100 gm - chopped
Garlic powder - 1 tsp
Freshly ground black pepper - 1 tsp
Corn flour - 3 tbsp
Salt to taste
Sesame seeds - 2 tbsp
Salt to taste
Oil for frying
In a blender, combine garlic cloves, onion and salt, run the blender for 3 seconds.
Now in the same mixing jar, add shrimps, again run the blender for 3 to 5 seconds.
No need to make a fine paste, little chunks of shrimps are needed to enrich the taste.
Add garlic powder, pepper, sesame seeds and corn flour with the mixture.
Get a thick mixture, if needed, add more corn flour.
Take 2 tbsp of the mixture, spread evenly on the bread slices of each.
Heat oil in a frying pan, add two to three slice at a time, fry until golden brown.
Transfer on a paper towel to drain extra oil.
Serve with Nuoc cham sauce.
Posted by Tapashi Dey
Food Writer & Blogger
Visit my facebook page