Tôm Rim (Vietnamese Braised Shrimp) Recipe
Ingredients (14)
- 2 tablespoons (24g) granulated sugar
- 2 tablespoons (30ml) water
- 1/2 cup (120ml) unsweetened coconut water or water (see notes)
- 1 pound (450g) headless shrimp, deveined, preferably shell-on
- 1 large shallot (50g), finely chopped, divided
- 3 medium cloves garlic (21g), finely chopped, divided
- 1/2 teaspoon (2g) granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
- 1 to 2 bird’s-eye chiles (deseeded for less heat), finely chopped
- Freshly ground black pepper
- 2 tablespoons (30ml) neutral oil, such as vegetable or canola oil
- 1 tablespoon (15ml) fish sauce, preferably Vietnamese
- Steamed jasmine rice
- Vegetables of your choice, such as raw cucumber cut into thin slices, or steamed cabbage or spinach
Directions
Learn how to make this recipe at Serious Eats
Ingredients (7)
- 1 oz. Ketel One Vodka
- 0.5 oz. Baileys Original Irish Cream
- 1 oz. Brewed Espresso or Coffee, Cooled
- 0.25 oz. Ginger Simple Syrup*
- 2-4 1/2 Inch Slices Fresh Ginger, to Taste
- 3 Espresso Beans to Garnish
- Candy Cane Garnish