Nuoc Cham Gel

Preparation info

  • Difficulty

    Easy

  • Makes about

    750 ml

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

Ingredients

Method

Put the nuoc cham and agar-agar in a saucepan and whisk until combined. Bring to the boil over a high heat. Simmer for 3 minutes then pour the liquid into a shallow tray. Carefully place the tray in the fridge for the agar-agar to set.

Once cool and firm, un-mould the jelly and transfer to a blender (you can also use a hand-held blender with a bowl). Blend the jelly until a smooth gel is formed. Put in a bowl and whisk in the ót tuóng. Transfer to a squeezie bottle or a lidded container and store in the fridge where it will keep for up to 2 weeks.