📝 About This Recipe
This stunning French-Vietnamese fusion dish reimagines the classic Mother Sauce through the vibrant, umami-forward lens of Hanoi. The rich, velvety butter base of a traditional Hollandaise is electrified by the funk of premium fish sauce, the bright zing of lime, and a subtle heat from bird's eye chilies. It is the ultimate elevated side dish, where the crisp-tender snap of spring asparagus meets a bold, multi-dimensional sauce that dances on the palate.
🥗 Ingredients
The Asparagus
- 1 pound Fresh Asparagus (woody ends trimmed)
- 1 tablespoon Neutral Oil (grapeseed or avocado oil)
- 1/2 teaspoon Kosher Salt
The Nuoc Cham Reduction
- 2 tablespoons Fish Sauce (use high-quality like Red Boat)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 tablespoon Palm Sugar (or light brown sugar)
- 1 tablespoon Rice Vinegar
- 1 clove Garlic (grated into a paste)
- 1 Thai Bird's Eye Chili (seeded and minced finely)
The Hollandaise Base
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (melted and kept very hot)
- 1 teaspoon Warm Water (to adjust consistency)
Garnish
- 2 tablespoons Fried Shallots (store-bought or homemade)
- 1/4 cup Fresh Cilantro (plucked leaves)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Prepare the Nuoc Cham reduction by whisking together the fish sauce, lime juice, palm sugar, rice vinegar, grated garlic, and minced chili in a small saucepan over medium heat.
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2
Simmer the mixture for 3-4 minutes until the sugar is fully dissolved and the liquid has reduced slightly by about a third. Remove from heat and set aside to cool to room temperature.
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3
Melt the butter in a separate small saucepan or microwave until it is bubbling and very hot (about 175°F/80°C). This high temperature is crucial for the blender method to 'cook' the yolks.
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4
Place the 3 egg yolks into a high-speed blender. Add 1 tablespoon of the cooled Nuoc Cham reduction to the yolks.
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5
Cover the blender and pulse for 5 seconds until the yolks are pale and frothy.
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6
With the blender running on its lowest speed, slowly drizzle in the hot melted butter in a very thin, steady stream. The sauce should begin to thicken into a creamy emulsion.
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7
Once all butter is incorporated, taste the hollandaise. Add more of the Nuoc Cham reduction one teaspoon at a time until the flavor is bold and balanced. If the sauce is too thick, pulse in a teaspoon of warm water.
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8
Transfer the hollandaise to a warm (not hot) thermos or a bowl placed over a pot of lukewarm water to keep it stable while you cook the asparagus.
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9
Toss the trimmed asparagus with neutral oil and a pinch of salt. Heat a large cast-iron skillet or grill pan over medium-high heat.
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10
Place the asparagus in the hot pan in a single layer. Sear for 3-5 minutes, tossing occasionally, until they are bright green with charred, blistered spots but still retain a crisp snap.
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11
Arrange the blistered asparagus on a warmed serving platter.
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12
Generously spoon the Nuoc Cham Hollandaise over the center of the stalks.
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13
Garnish immediately with crispy fried shallots, fresh cilantro leaves, and a sprinkle of toasted sesame seeds for texture.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the essential oils needed to cut through the heavy butter. If your hollandaise breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it to re-emulsify. For the best texture, look for medium-thickness asparagus; very thin stalks turn mushy too quickly under high heat. Don't over-salt the asparagus initially, as the fish sauce in the hollandaise provides a significant amount of salinity.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Dry Riesling or a Sauvignon Blanc. Serve alongside a simple Seared Salmon or Pan-Fried Sea Bass for a complete French-Vietnamese meal. This dish works beautifully as a starter followed by a light Lemongrass Chicken. For a brunch twist, serve the asparagus and sauce over toasted sourdough with a soft-poached egg.