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Aug. 11th, 2010 | 11:18 am

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var būt arī: oyster sauce

Vietnamese kho combines a very simple caramel sauce (just darkly caramelized sugar and water) with Southeast Asia’s greatest ingredient, fish sauce, and generally some ginger and lemongrass. The result is intensely sweet and salty. It could be cloying, but the sugar is caramelized just to the edge of burnt, which gives the finished dish a faint and mysterious bitter edge.

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