Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

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Author Chef Tu David Phu

Prep time

11 Min

Total time

11 Min

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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

The taste of this sauce is foolproof because of its cornucopia of umami flavors; fish sauce, bacon, lemongrass, ginger, and scallion. Traditionally, it is paired with Chicken Pho and Hainam Chicken. But can be topping for almost any dish. Specifically, it's a great adittion to any stir-fry, soups, steak, fish, or noodle dish.

Ingredients

• 2 cups, Scallion (Minced)
• 2 tablespoons, ginger (Minced)
• 1/4 cup, chinese sausage (Minced)
• 1/2 teaspoon, kosher salt
• 1/4 teaspoon, organic sugar
• 1 teaspoon, fresh lemongrass (Minced)
• 1/2 teaspoon, rice vinegar (Unseasoned)
• 1 teaspoon, fish sauce
• 4, tablespoons cooking oil (Avocado)

Instructions

1. Add cooking oil to a saucepan. And heat the pan to 350 F. or 30 seconds
2. Add the minced Chinese sausage to the pan and render the bacon until light golden brown
3. Add fish sauce, rice vinegar, kosher salt, and organic sugar to the saucepan.
4. Add sliced scallions to the saucepan and cook for 1 minute on low heat.
5. Take the saucepan off the heat

Notes

Note: Traditionally, my family recipe for this sauce would call for the use of fresh, rendered bacon fat. However, I did have Lap Xuong (Chinese sausage). In my spirit to be resourceful, I made the subsititution. And will start a new tradition in my family to make it this way becuase it's insanely delicious.

Recommended Products:

Aged Son Fish Sauce

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