For a country with a fairly sizeable Vietnamese population, the Czech Republic doesn't have much in the way of Vietnamese food. After having recently discovered a Pho restaurant, that craving has been satisfied, but not so the craving for Vietnamese caramel sauce. The other day, after finding some baby bok choi, I decided to make my own version of this. I served with greens and tofu, but it's a pretty versatile sauce, and would be excellent as a gentle, stove-top poaching liquid for chicken or fish, or as a stir-fry sauce.
1/4 cup dark brown sugar
2 T soy sauce
1 T sriracha (or other chilli sauce)
3 T water
3 T grated ginger
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