Whenever I’m eating Asian-style foods, I always go for a Pilsner. Because I’m a huge proponent of drinking the same beer I’m cooking with, while developing these recipes, I wanted to use the Pilsner in them as well. It’s clean, fresh, and not so overpowering as to mitigate the sweet and sour of the Nuoc Cham. These wontons could easily be made a day ahead of your event; just make sure to keep them covered so they don’t dry out, at which point they can leak and splatter your frying oil.
Active preparation time: 50 minutes
Total time: 90 minutes
Serves: 3–4
Beer Nuoc Cham
1/3 cup sugar
1 cup (237 ml) water
1 cup (237 ml) Ska Pils World
½ cup (118 ml) fish sauce
1 lime, juiced
1 Thai chile, seeded and cut into thin rings
¼ cup carrot, shredded
¼ cup green onion, thinly sliced