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Easy Vietnamese Basic Dipping Sauce

This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (“nook chahm”), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called “fish sauce”; it’s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.


Vegan!
Source: an unremembered website (sorry! It was some time ago....) (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: lime, sugar, garlic, pepper
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Yemenite Chili Paste (Z’chug)

A spicy chile sauce made with green chiles — almost like a chutney — and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks’s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.


Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Servings: 2 cups
Ingredient keywords: jalapeno, cilantro, garlic
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