Nice Nouc Cham Food
NUOC CHAM
Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing that pairs with many classic Vietnamese dishes!
Provided by Bill
Categories Condiments
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.
- When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.
- If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They'll give the sauce a spicier kick!
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Sodium 242 mg, Sugar 2 g, ServingSize 1 serving
NICE NOUC CHAM
I love this thin dipping sauce! Once put together it sits in a glass jar in the back of the fridge & I refresh it as it gets used. Sweet, tangy with bits of lime pulp & mild rice vinegar, hot from the miinced bird chiles & salty omani from the the fish sauce - all at once! great to dip fried tofu, fresh or crispy spring rolls, steamed little goodies... truly multi-purpose workhorse. Received this version in email & decided to post as it is so close to mine - which I never bother to measure out LOL! I use a mortar & pestle to grind garlic & sugar together & then blend in the rest of the ingredients, adjusting quantities to taste. Thanks, ifourc!
Provided by Busters friend
Categories Sauces
Time 11m
Yield 1 cups
Number Of Ingredients 7
Steps:
- Mix all of the ingredients together and stir until the sugar has dissolved.
- Keep covered in refrigerator.
Nutrition Facts : Calories 118.6, Fat 0.1, Sodium 8342.2, Carbohydrate 26.3, Fiber 0.5, Sugar 18.1, Protein 6.2
CHICKEN AND HERB SALAD WITH NUOC CHAM
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
Provided by Yewande Komolafe
Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course
Time 5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
- Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
- Divide the salad among bowls, garnish with the crispy shallots and serve immediately.
NOUC MAM CHAM (VIETNAMESE DIPPING SAUCE)
There are numerous Nouc Cham sauces on this site. This one is really good. A big difference is simmering the first set of ingredients. I went to a local Vietnamese restaurant and they confirmed how important the cooking is to the flavor development. I found this recipe on Youtube. If you want to watch 2 guys make it, go to http://www.youtube.com/watch?v=mJvNEUFtyHk I indicate my preference and added the shredded carrots for serving.
Provided by Ambervim
Categories Sauces
Time 10m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Place the simmered ingredients in a pot and bring to a simmer. Do NOT out and out boil, just bring to a gently simmmer.
- I prefer to use chilis that have seeds and stems removed. Finely slice or maybe chop them. I find it has a smoother, cleaner taste. Vary the amount based size of chili, heat and your preference. Think 1 average size jalapeno for this size batch.
- After cooling, add the chilis, juice of 1 lime (adding a little lemon will make it even better) and the finely chopped garlic.
- If it is too salty for you add a little water or lemon or lime juice to taste.
- Serve in shallow bowls with some shredded carrots.
- It is wonderful for spring rolls and great on Bun or wherever Nouc Cham is requested.
- It will keep in the fridge for a fe months.
Nutrition Facts : Calories 925.5, Fat 0.1, Sodium 21210, Carbohydrate 217.8, Fiber 0.3, Sugar 210.9, Protein 14.4
VIETNAMESE DIPPING SAUCE (NUOC CHAM)
This sauce is delicious on just about anything including plain white rice. Wonderful on grilled shrimp. It is the sauce used for the Grilled Vietnamese Jumbo Shrimp on Sugarcane Sticks that I posted. Great recipe with many variations!
Provided by NcMysteryShopper
Categories Sauces
Time 10m
Yield 1 Cup
Number Of Ingredients 9
Steps:
- Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips.
- In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.
Nutrition Facts : Calories 164.1, Fat 0.1, Sodium 5673.2, Carbohydrate 37.7, Fiber 1.2, Sugar 30, Protein 4.7
NUOC CHAM
(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.
Categories Sauce Garlic Pepper Quick & Easy Lemongrass Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl stir together all ingredients until sugar is dissolved.
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