Vietnamese
Vietnamese - Sauces and Sides
Ginger Sauce and Side
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 50g fresh ginger, peeled and sliced
- • 4 spring onions, sliced
- • 1/3 cup vegetable oil
- • 1/2 tsp salt
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1/2 tsp white pepper
Preparation Steps
1
Phase 1
Peel the ginger and cut into thin julienne. Slice the spring onions.
2
Phase 2
Warm the oil in a small pan over medium heat until shimmering.
3
Phase 3
Add the ginger and cook gently for 2 minutes until fragrant but not browned.
4
Phase 4
Remove from heat and stir in the spring onions, salt, fish sauce, sugar, and pepper.
5
Phase 5
Let the oil infuse for 10 minutes.
6
Phase 6
Serve warm as a ginger-spring onion oil for poached chicken, rice, or steamed vegetables.