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| Almonds Medley (Vietnamese) |
Introduction
The first time I took a bite of Almonds Medley was on a drizzle-drenched afternoon in Hanoi. A vendor slid a paper cone steaming with toasted almonds my way, and the perfume hitting my nose tasted like melted caramel, freshly zested lime, and the tiniest dash of fish sauce. That cocktail of scents mesmerized me. Sure, this is not an ancient masterpiece, but it’s pure street-meets-home magic, blending the Vietnamese love of sweet, salty, sour, and spicy in a single intuitive handful. For my American and European pals, just picture the fanciest spicy nut blend on the bar, but way more forward on flavor and fun.
The best part? Almonds Medley is a no-drama home project. Whip it up if you need a showing-off party bowl, a pretty homemade gift for the host, or an unexpected salad upgrade—toast one batch, and suddenly there’s a Vietnamese market vibe in your pantry. Are you in? Grab your apron, and I’ll show you how to make this happy little skillet of sunshine.
Ingredients
-400 g (14 oz) raw almonds
-2 tbsp (30 ml) neutral oil (choose canola or grapeseed, whatever’s handy)
-4 tbsp (50 g) granulated sugar
-2 tbsp (30 ml) freshly squeezed lime juice (2 small limes do the trick)
-2 tsp (6 g) fish sauce (choose a mild brand if you’re fish-sauce curious)
-1 tsp (2 g) ground black pepper
-1 tsp (2 g) finely grated lime zest (plan on 1 small lime for zest)
-1 small red chili, finely chopped (or 1/4 teaspoon chili flakes for a subtler kick) (optional)
-2 tablespoons (30 g) palm sugar or dark brown sugar (light brown sugar works, too)
-1 tablespoon (15 ml) fish sauce (nuoc mam)—optional, but it adds authentic flavor
-1 tablespoon (15 ml) low-sodium soy sauce or tamari (choose tamari for gluten-free)
-1 teaspoon (5 ml) fresh lime juice
-1 clove garlic, finely minced
-1 teaspoon (2–3 g) chili flakes (tweak for your heat level)
-1 tablespoon (8 g) toasted sesame seeds
-2 tablespoons (8 g) toasted shredded coconut (optional for a little tropical flair)
-1/2 teaspoon (2.5 g) flaky sea salt, plus more if you like it saltier
-Fresh cilantro leaves, chopped, for garnish (optional)
Preparation steps
-Preheat and prep: Heat the oven to 175°C (350°F) and line a baking sheet with parchment. Measure all the ingredients so you’re ready when the sugar caramelizes.
-Toast the almonds: Spread the almonds in a single layer on the lined sheet. Toast them for 8–10 minutes, stirring once, until they smell nutty and are lightly golden.
Remove the baking sheet from the oven and set it aside.
-Make the glaze: In a medium skillet over medium heat, pour in the neutral oil. Once it’s warm, toss in the minced garlic and chili flakes, cooking for 20–30 seconds until fragrant—don’t let it turn brown. Then, add the palm sugar and stir until it melts into a shiny syrup.
-Add the sauces and lime: Lift the skillet off the burner for a moment, and pour in the fish sauce (or skip it), soy sauce, and lime juice. Watch out for sputtering, because the syrup can pop if it’s too hot. Give everything a good stir to mix.
-Coat the almonds: Slide the skillet back onto low heat. Toss in the toasted almonds and stir them for 1–2 minutes until every nut is shiny and coated.
-Add the seeds and coconut: Sprinkle in the toasted sesame seeds and shredded coconut. Toss everything again to mix well, then pour the almonds back onto the parchment-lined baking sheet in a single, even layer to cool—this keeps them from sticking together.
-Finish and cool: While they’re still warm, sprinkle flaky sea salt over the almonds to taste, then let them cool completely on the sheet. Let them cool down so the glaze can harden. If any pieces are stuck together, tap them gently to break the clusters.
-Garnish and serve: Scoop the nuts into a bowl and sprinkle with chopped cilantro for a fresh lift. They stay crunchy for a whole two weeks in an airtight container.
Tips & Variations
-To make it vegetarian/vegan, leave out the fish sauce, bump the soy sauce by 1–2 teaspoons, and add a little more lime.
-Short on time? Grab a bag of roasted almonds, toss them in the warm glaze, and skip the oven step.
-Want the full flavor boost? Keep the fish sauce; its umami adds a whole new layer. Vegetarians can swap in tamari and a sprinkle of seaweed flakes for a similar kick.
-For a pop of freshness, stir in crushed kaffir lime leaves or a dab of lemongrass paste.
-Swap in cashews or peanuts; they take the glaze beautifully. Craving heat? Double the chili flakes or drizzle with chili oil before serving.
Closing
This Almonds Medley (Vietnamese) feels so special but comes together with little effort. There’s something special about mixing sweet, salty, sour, and a tiny bit of heat in one bite, and this little snack does exactly that. You start with everyday pantry items. Before you know it, they have shifted into a treat that lingers in your mind long after the last crunch.
Test it out, then hand a plate to a friend or family member. Once you’ve polished off the batch, check in for more worldwide bites! Oh, and here’s a neat detail: in Vietnam, this sweet-and-savory combo is regularly paired with a small glass of coffee or a hot cup of tea. So go ahead, sip something cozy and snack at the same time!