手作素食魚露
Vegan Fish Sauce

Ooh Cha Cha持續努力於全植物飲食的研發,並以不仿製動物性食品為主,蔬食是很多樣、很多元化的,因此,我們也持續學習新的技術並激發更多創意以展現出不同的風味和特色,希望透過創造出令人驚豔與值得回味的美食讓大家看到全植物飲食的價值與潛力!

隨著Pantree的開幕,我們將實驗精神付諸於行動,在Pantree的新菜單中,越南冷麵一直深受大家的喜愛,同時也與身為越裔美國人的創辦人-Mai有著緊密的關係,這道菜的精華來自於醬汁,其在越南又稱為Nuoc Cham,是越南美食不可或缺的經典醬汁,通常為發酵過後的辛辣魚露,我們則利用少許的海帶芽、無麩質醬油與些許辛香料,結合而成鮮甜帶點鹹味的獨門醬汁,最後將其淋上作為基底的有機糙米米粉與非基因改造豆皮,道地的越南冷麵就此誕生!大家不妨來試試吧~

At Ooh Cha Cha, we strive to bring out the potential of plant-based foods without focusing too much on mimicking their animal-based counter parts. We want the plants to shine and create flavors that bring back comforting food memories. Plants are extremely versatile and we continue to learn new techniques to bring out different textures and flavors. With the opening of Pantree, we get to show our more experiments in action!

Continuing with our peak into the new menu offered at Pantree is our take on Vietnamese Cold Noodles, something near and dear to co-founder Mai’s heart. Made with local, organic brown rice noodles and non-GMO yuba, the scene stealer of the dish is the sauce. Normally made with pungent fermented fish sauce, our vegan version utilizes a reduction of wakame and gluten-free soy sauce with spices to create an intensely salty and umami mix. This faux fish sauce makes the base of our noodle sauce, or Nuoc Cham in Vietnamese, the life blood of Vietnamese cuisine.

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