Vietnamese Fish Sauce Brine

Vietnamese Fish Sauce Brine

A salty-sweet brine that infuses chicken or pork with deep savory flavor.

Total 4 hr 10 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

This brine combines fish sauce, sugar, garlic, and aromatics to season meat from the inside out, resulting in tender, well-seasoned poultry or pork. It draws on the salty-sweet-savory balance common in Vietnamese cooking and works well before grilling, roasting, or frying. Use it as a soak of several hours before cooking chicken wings, thighs, or pork chops.

Ingredients

  • 1/2 cup fish sauce
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 4 cloves garlic, minced
  • 1 tablespoon shallot, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon lime juice, freshly squeezed

Method

  1. In a small saucepan, combine the fish sauce, sugar, and water. Warm over medium heat, stirring, just until the sugar dissolves, about 2 to 3 minutes.

  2. Remove from heat and stir in the minced garlic, shallot, ginger, and black pepper.

  3. Let the mixture cool to room temperature, about 20 minutes, then stir in the lime juice.

  4. Place the meat in a large zip-top bag or shallow dish and pour the brine over it, turning to coat evenly.

  5. Refrigerate and let the meat brine for at least 4 hours, or up to overnight, turning once halfway through.

  6. Remove the meat from the brine and pat dry with paper towels before cooking as desired.

Rate this recipe

★ 4.0 (1)

Vietnamese Fish Sauce Brine

This brine combines fish sauce, sugar, garlic, and aromatics to season meat from the inside out, resulting in tender, well-seasoned poultry or pork. It draws on the salty-sweet-savory balance common in Vietnamese cooking and works well before grilling, roasting, or frying. Use it as a soak of several hours before cooking chicken wings, thighs, or pork chops.

4 hr 10 min 16 oz 45 cal

Ingredients

  • 1/2 cup fish sauce
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 4 cloves garlic, minced
  • 1 tablespoon shallot, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon lime juice, freshly squeezed

Method

  1. 1

    In a small saucepan, combine the fish sauce, sugar, and water. Warm over medium heat, stirring, just until the sugar dissolves, about 2 to 3 minutes.

  2. 2

    Remove from heat and stir in the minced garlic, shallot, ginger, and black pepper.

  3. 3

    Let the mixture cool to room temperature, about 20 minutes, then stir in the lime juice.

  4. 4

    Place the meat in a large zip-top bag or shallow dish and pour the brine over it, turning to coat evenly.

  5. 5

    Refrigerate and let the meat brine for at least 4 hours, or up to overnight, turning once halfway through.

  6. 6

    Remove the meat from the brine and pat dry with paper towels before cooking as desired.