Discover the Top 10 Irresistible 'Fish Sauce Fried' Dishes at Home.

Ingredients:

• 400g chicken meat (chicken wings, chicken thighs)
• 2 tablespoons sugar
• 2 tablespoons good fish sauce
• Chili, garlic

Instructions:

• Rinse the chicken meat thoroughly, soak in diluted saltwater for about 2 minutes to eliminate any unpleasant odor. Rinse again and let it drain. Then, steam the chicken for about 5 minutes (this makes the fried chicken quick to cook, crispy, and prevents it from burning).
• Peel and finely chop garlic. Rinse the chili, slice it thinly.
• Heat oil in a pan, when the oil is hot, fry the chicken. Note that the chicken should be fully submerged in the oil, and use high heat. This way, the chicken will turn golden, cook evenly, and be crispier. When the chicken turns a golden crispy color, remove it and place it on a plate lined with oil-absorbing paper. Doing so will make the chicken less greasy when eating.
• Prepare the fish sauce mixture: 2 tablespoons of good fish sauce, 2 tablespoons of sugar, and stir until the sugar is dissolved.
• Sauté the finely chopped garlic until fragrant, reduce the heat and pour in the mixed fish sauce. Stir while cooking. When the fish sauce thickens, turn up the heat and add the chicken. You can either stir with your hands or use a spatula to shake it back and forth (or just flip it) to make sure the chicken is evenly coated with fish sauce, sugar, and garlic. When the fish sauce thickens and gradually permeates, and the chicken turns a pale yellow, turn off the heat.
• Place the chicken on a plate, sprinkle with a few thin slices of chili for a visually appealing presentation. That's it! The fish sauce fried chicken is now incredibly tempting, perfect with rice. Especially, this is a favorite dish for many kids as well.
  

Ingredients:

• 500 grams frog meat
• 4 tablespoons good fish sauce
• 2 tablespoons sugar, 1/2 tablespoon MSG, 1/2 tablespoon salt
• 1 onion, 1 lime
• Green onions, garlic, chili, coriander

Instructions:

• Rinse and clean the frog, extract the meat and cut it into bite-sized pieces. Then, mix 2 tablespoons of salt, 3 tablespoons of lime juice (seedless) to evenly coat the frog, rubbing to remove any sliminess and fishy smell.
• Peel and finely chop garlic. Wash and cut green onions into small sections. Wash and peel the onion, cut it into small wedges.
• Heat oil in a pan, when the oil is hot, fry the frog. Note that the frog should be fully submerged in the oil and use high heat for even cooking and crispiness. When the frog meat is evenly golden on all sides, remove it and place it on a plate lined with oil-absorbing paper.
• Prepare the fish sauce mixture: 4 tablespoons of good fish sauce, 2 tablespoons of sugar, ½ tablespoon MSG, ½ tablespoon salt. Stir well.
• Sauté the finely chopped garlic and add the prepared mixture. Stir well and add green onions and onion. When the fish sauce thickens, add the fried frog and toss quickly. Toss quickly to ensure the frog meat absorbs the flavors rapidly without becoming soft. When the frog turns a pale yellow, turn off the heat and transfer it to a plate.
• Sprinkle some slices of chili and thinly sliced green onions on top for a visually appealing presentation. That's it! The fragrant and savory fish sauce fried frog is now ready to be served with rice. Eating it with crispy cucumber and sweet tomatoes makes it even more delicious. Everyone in the family will love it.

Ingredients:

• 500g pork shank
• 2 tablespoons good fish sauce
• 2 tablespoons white sugar, 2 tablespoons MSG
• 5 tablespoons cooking oil
• Cilantro, ground black pepper

Instructions:

• Rinse and clean the pork shank, remove hair, and wash with diluted saltwater to eliminate odor. Steam the pork shank until well-cooked for about 1 hour, then let it cool.
• Heat oil in a pan, when the oil is hot, fry the steamed pork shank. Note that frying at medium heat ensures even browning of the skin and crispy texture. When the pork shank turns a golden color and is evenly cooked, turn off the heat. Remove and place it on a plate lined with oil-absorbing paper. Let the pork shank cool completely before cutting it into small, bite-sized pieces.
• Prepare the sauce mixture: 2 tablespoons good fish sauce, 2 tablespoons white sugar, 2 tablespoons MSG, 1 tablespoon cool boiled water. Stir well.
• Sauté minced garlic and pour the prepared sauce mixture. Simmer and stir until the mixture thickens, then add the sliced pork shank. Toss quickly and evenly for about 2-3 minutes until the pork shank absorbs the sauce. Turn off the heat and transfer it to a plate. Sprinkle some cilantro on top for a visually appealing presentation. The pork shank is now crispy, aromatic, flavorful, and absolutely delicious. Enjoy it with hot steamed rice, and a side of pickled vegetables makes it even more irresistible. Your family will definitely love it.

Ingredients:

• 1kg fresh ribs (goat ribs, pork ribs)
• 4 tablespoons good fish sauce
• 3 tablespoons white sugar
• 1 tablespoon rice vinegar
• 2 tablespoons lime juice
• 3 tablespoons cool boiled water
• 6 tablespoons rice wine
• Chili, garlic, ground pepper, ginger, sesame seeds, green onions

Instructions:

• Rinse and cut the ribs into bite-sized pieces. You can choose to use fresh ribs for better taste and tenderness. Soak the ribs in 6 tablespoons of rice wine and 2 slices of crushed ginger for about 15-20 minutes to remove any unwanted odor. Then, rinse with water and briefly boil the ribs for about 5-7 minutes, then drain.
• Heat oil in a pan, when the oil is hot, fry the parboiled ribs. Note that medium heat with a bit more oil ensures even cooking and better taste. When the ribs are slightly golden (partially cooked), turn off the heat and transfer them to a plate lined with oil-absorbing paper.
• Prepare the sauce mixture: 4 tablespoons good fish sauce, 3 tablespoons white sugar, 1 tablespoon rice vinegar, 2 tablespoons lime juice, 3 tablespoons cool boiled water, ground pepper, chopped chili. Stir well. Then, take 1/3 of the sauce to marinate the fried ribs for about 45-60 minutes to allow them to absorb the flavors. Once the oil is hot, fry the marinated ribs. This time, fry until the ribs are golden and evenly cooked on both sides. Then, remove them and place them on a plate lined with oil-absorbing paper.
• Sauté minced garlic and chopped chili, pour the prepared sauce mixture and stir well. When the sauce boils and thickens, add the fried ribs. Toss quickly and evenly for about 3-4 minutes for the ribs to absorb the sauce. When the sauce thickens, turn off the heat.
• Place the ribs on a plate, drizzle the sauce from the pan over them, and sprinkle some sesame seeds and chopped green onions. Enjoy them with pickled cucumber and fresh vegetables for an incredibly tempting dish. Eating it once will make everyone in the family praise its deliciousness.

Ingredients:

• 2 tablespoons good fish sauce
• 300g fresh tiger prawns
• 1 chicken egg
• 50g dry flour, 50g crispy frying flour
• 1 tablespoon lime juice (seedless)
• 2 tablespoons sugar
• spring onions, cilantro, red chili, garlic

Instructions:

• Rinse and clean the prawns, peel, remove the head and tail. Use a knife to lightly cut the back to remove the black vein of the prawns (this will prevent bitterness and make them more delicious).
• Rinse and chop the spring onions. Clean and slice the chili thinly. Peel and finely chop the garlic. Rinse and cut the cilantro into suitable lengths.
• After cleaning the prawns, marinate them with 1 tablespoon of good fish sauce for 5-7 minutes to allow the prawns to absorb the flavor. Then, roll the prawns in dry flour, followed by the chicken egg, and finally the crispy frying flour. Repeat until all prawns are coated.
• Sauté minced garlic, then fry the marinated prawns. When the prawns are cooked, remove them and place them on a plate lined with oil-absorbing paper to reduce oiliness when eating.
• Next, prepare the sauce mixture for frying the prawns: 1.5 tablespoons good fish sauce, 1 tablespoon sugar, 2 tablespoons lime juice. Stir well until the sugar dissolves.
• Sauté chopped spring onions and minced chili, then pour the prepared sauce mixture. Reduce heat and stir well while cooking. When the mixture boils and thickens, add the fried prawns. Gently toss until the sauce is reduced and absorbed by the prawns, then turn off the heat.
• Place the prawns on a plate, sprinkle with sliced chili and cilantro on top. That's it, your delicious and flavorful Fish Sauce Fried Prawns are ready to be enjoyed.

Ingredients:

• 400g pork sausage, beef sausage, or fish sausage
• 3 tablespoons good fish sauce
• 2 tablespoons sugar
• 2 tablespoons lime juice (seedless)
• Chili, garlic, chili sauce, green peppercorns

Instructions:

• Cut the sausage into bite-sized pieces.
• Peel and finely chop the garlic. Rinse and finely chop the chili.
• Prepare the sauce mixture: 3 tablespoons good fish sauce, 2 tablespoons sugar, 2 tablespoons lime juice, 2 tablespoons chili sauce. Stir well. Add 1 tablespoon of minced garlic and chopped chili into the mixture and dissolve.
• When the oil in the pan is hot, fry the sausage. Keep the heat moderate for even cooking. When the sausage turns golden brown, remove and place it on a plate lined with oil-absorbing paper.
• Sauté minced garlic, pour the prepared sauce mixture, and stir well, reduce the heat. When the mixture boils and thickens, add the fried sausage. Toss gently until the sauce thickens and absorbs into the sausage, emitting a fragrant aroma, then turn off the heat.
• Place the sausage on a plate, sprinkle with some cilantro and minced chili on top. Your delicious Fried Fermented Pork Cake is ready to be enjoyed by the whole family. This dish is perfect for busy occasions as it is quick, time-saving, and incredibly tasty.

Ingredients:

• 3 lạng mực ống (choose fresh squids for better taste)
• 1 bulb of garlic, 1 small piece of ginger
• Seasonings: 1 tablespoon good fish sauce, 1 teaspoon seasoning powder, 1 tablespoon sugar, chili sauce, salt, cooking oil.

Instructions:

• First, clean the squids: remove the squid sac and wash the squid with diluted saltwater (or you can use white wine). Washing squids with diluted saltwater not only reduces the fishy smell but also makes the squid firmer. After cleaning, place the squids in a basket to drain.
• Peel and finely chop the garlic; wash and peel the ginger, then crush (or slice). For a more aromatic Fried Squid with Fish Sauce, pay attention to the fish sauce mixture. Do not pour directly onto the squid. Mix 1 tablespoon of fish sauce with 1 tablespoon of sugar, 1 teaspoon of seasoning powder in a small bowl.
• Once the squids are drained, deep fry them in hot oil. Fry until the squids are golden. Be sure to fry the squids in plenty of oil. When the squids are cooked and golden, remove them and place them on a plate lined with oil-absorbing paper.
• Heat the oil in the pan and add the chopped garlic. Fry until fragrant and add the pre-mixed sauce from step 3. Stir well, reduce the heat. When the mixture boils and thickens, add the fried squids. Gently toss until the sauce thickens and permeates the squids, emitting a fragrant aroma, then turn off the heat.
• Place the squids on a plate, sprinkle with some cilantro and minced chili on top. Your delicious Fried Squid with Fish Sauce is ready to be enjoyed with hot rice. This dish is perfect for busy occasions as it is quick, time-saving, and incredibly tasty.

Ingredients:

• Snakehead fish, fresh (1 fish)
• 3 tablespoons good fish sauce
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1 tablespoon oyster sauce
• 1 tablespoon cooking oil
• Green onions, cilantro, red chilies for garnish

Instructions:

• Clean the snakehead fish, remove scales, guts, and trim the fins. Rinse well and pat dry with paper towels.
• Cut the fish into bite-sized pieces. Mix fish sauce, sugar, lime juice, and oyster sauce in a bowl. Marinate the fish pieces in this mixture for about 30 minutes.
• Heat oil in a pan. Fry the fish pieces until golden brown and cooked through. Remove and place on a plate lined with paper towels to absorb excess oil.
• In the same pan, add a bit more oil if needed. Sauté chopped garlic until fragrant. Pour the fish sauce mixture used for marinating into the pan. Stir well until it thickens.
• Return the fried fish pieces to the pan. Coat them evenly with the thickened sauce. Turn off the heat.
• Transfer the fish to a serving plate. Garnish with chopped green onions, cilantro, and sliced red chilies. Serve hot with steamed rice. Enjoy your delicious Fried Snakehead Fish with Fish Sauce!

Ingredients:

• Fresh snakehead fish: 1kg
• Cooking oil: 5 tablespoons
• Fish sauce: 3 tablespoons
• Chilies: 4 pieces
• Garlic: 2 bulbs
• Ginger: 1 bulb
• Seasonings: sugar, broth powder

Instructions:

• After purchasing the snakehead fish, scale, gut, and clean the inside of the fish. Remove the white ribbons on both sides of the fish as they contribute to the fishy smell. Rinse the fish with saltwater to reduce the fishy odor.
• Marinate the fish with a bit of pepper, ginger, or a splash of white wine before frying. Optionally, you can coat the fish with cornstarch or crispy frying powder to avoid excessive oil absorption.
• Prepare ingredients like peeled and minced ginger, washed and minced chilies, and minced garlic.
• Heat oil in a pan. Fry the fish until both sides turn golden brown.
• Once the fish is golden on both sides, place it on paper towels to absorb excess oil.
• Prepare a dipping sauce with ginger. For a tasty ginger fish sauce, mix ginger, fish sauce, sugar, lime juice, and minced chilies and garlic in a bowl. Adjust the taste to your preference.

Ingredients:

• 200g fish balls
• 200g beef balls
• 200g shrimp balls
• 200g sausages
• 2 tablespoons minced garlic
• Celery, corn, onion
• Seasonings: Sugar, pepper, chili sauce …

Instructions:

• Place fish balls, beef balls, shrimp balls, and sausages in a large bowl. Cut sausages into small pieces and trim them.Rinse the vegetables (celery, corn, and onion) thoroughly and cut them into small, bite-sized pieces.
• In a bowl, combine 1 teaspoon of pepper, 100ml of water, 2 tablespoons of sugar, 2 tablespoons of fish sauce, ¼ teaspoon of broth powder, and 2 tablespoons of chili sauce. Stir the mixture well with a spoon.
• Heat cooking oil in a pan until it fully covers the fish balls when frying. Fry fish balls, beef balls, shrimp balls, and sausages until golden, then remove them from the pan.
• Leave a small amount of cooking oil in the pan, then sauté minced garlic until fragrant. Once the garlic is golden and fragrant, add celery and stir-fry for about 1 minute.
• Next, add all fried items and the sauce mixture to the pan. Fry over high heat, stirring constantly to ensure the sauce is absorbed evenly. When the vegetables are cooked, add onions and continue to stir for 1 - 2 minutes.
• Finally, add corn, stir quickly, and turn off the heat. Serve the fried fish balls with fish sauce on a plate and enjoy.

Ingredients:

• 5 chicken eggs
• 4 tablespoons fish sauce
• Spring onion, Thai chili
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon ground pepper
• 2 tablespoons vegetable oil

Instructions:

• Clean all ingredients. Mince garlic, chop Thai chili, and finely cut spring onion. Crack the eggs into a bowl, add 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Beat the mixture evenly until the eggs are frothy. This technique ensures a soft and smooth texture when eating.
• Heat a pan over low heat, add 1 tablespoon of vegetable oil, wait until the oil is hot, then pour in the beaten eggs. Sprinkle some minced spring onion and chili on top to enhance the visual appeal.
• Cover the pan and fry for about 3 minutes, then turn off the heat. Wait for 1 minute before uncovering; this helps the eggs cook evenly on both sides.
• Transfer the fried eggs to a cutting board and use a knife to cut them into equal triangular shapes.
• In a bowl, mix 4 tablespoons of fish sauce, 4 tablespoons of sugar, 1/2 teaspoon five-spice powder, a pinch of ground pepper, and 1 tablespoon of chili sauce. Stir well to combine.
• Heat the pan over low heat, add 2 tablespoons of vegetable oil, then sauté minced garlic until golden and fragrant. Add the prepared sauce mixture and cook for about 2 minutes.
• Finally, add the fried eggs, sprinkle some spring onions and chili, and cook for another 3 minutes. Transfer to a plate and enjoy.