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
VIETNAMESE DIPPING SAUCE (NUOC MAM CHAM)
Vietnamese dipping sauce or nuoc mam cham is the lifeblood of many traditional Vietnamese dishes. This sauce is predominantly made with sugar, fish sauce and lime juice which gives it the classic south east Asian flavour combination of sweet, salty and sour. Note: This is for 4 dipping servings. If using as a dressing then double the recipe.
Provided by Scruff
Categories Sauce
Number Of Ingredients 7
Steps:
- In a small saucepan on medium heat, add the water and sugar. Stir until completely dissolved.
- Take off the heat and add the fish sauce and lime juice.
- Add the garlic, chillies and lime pulp (if using) and taste check. Adjust to your taste (Note 1).
- Store in the fridge. (Discard after 1 - 2 weeks)
Nutrition Facts : ServingSize 1 g, Calories 66 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 884 mg, Sugar 16 g
NUOC CHAM
Make and share this Nuoc Cham recipe from Food.com.
Provided by noway
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all the above ingredients.
- Stir until sugar dissolves.
Nutrition Facts : Calories 229.9, Fat 0.1, Sodium 4398.8, Carbohydrate 56.5, Fiber 0.6, Sugar 53.1, Protein 3.3
AUTHENTIC NUOC MAM RECIPE (VIETNAMESE DIPPING SAUCE AND VINAIGRETTE)
Nuoc Mam is one of the most essential recipes in Vietnamese cooking. Nuoc mam is a sweet fish sauce recipe with a little sourness built into it. It is used and partnered with a multitude of Vietnamese culinary dishes that helps bring out the flavor of dishes like Vietnames spring rolls (cha gio), grilled pork and rice (thit nuong), and my all-time favorite pork and mushroom crepes (banh cuon).
Provided by Lane
Categories Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- In a small sauce pot, boil 1/2 cup of water with 1/4 cup of sugar on low heat until it's completely dissolved. Once dissolved, set aside to let cool. Next, use a food processor to mince the garlic, 2 bird's eye chiles, and 2 tablespoons of sugar until minced and well mixed. Once the sugar water is cooled, add in the mixture and stir well. Next, add in the fish sauce and the lime juice. Stir until well blended. Next, add in 1/4 cup of cold water. Blend well. Sample the nuoc mam and adjust as needed. You may need to add more of one of the ingredients depending on what is missing. For added sourness, add in lime juice. For added saltiness, add in fish sauce. For added sweetness, add sugar. To store, pour it into an airtight container and put it in the refrigerator for up to 4 months.
Nutrition Facts : Calories 125 calories, Carbohydrate 28 grams carbohydrates, ServingSize 1, Sodium 2050 grams sodium, Sugar 25 grams sugar
NUOC CHAM
A classic Vietnamese condiment with a base of fish sauce, nuoc cham brings a bouquet of garlic and chile notes to everything that absorbs it. Extremely versatile, it's served alongside a wide range of dishes, adding heat, sweetness and savor to rice, grilled meat and fish.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 5m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
- Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.
NUOC CHAM (VIETNAMESE DIPPING SAUCE)
My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!
Provided by Calamity in the kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.
Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.7 g, Fiber 0.3 g, Protein 0.4 g, Sodium 219.8 mg, Sugar 3 g
CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM)
Try this sweet & tangy classic Vietnamese dipping sauce known as Nước chấm. Made with fish sauce, fresh lime juice, garlic & sugar. A delicious spring roll dipping sauce or vermicelli sauce!
Provided by Jamie
Categories Sauces
Time 5m
Number Of Ingredients 9
Steps:
- Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.
Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1204 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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.
NUOC CHAM SAUCE
A classic Vietnamese dipping sauce. Serve with grilled lemon grass beef (Bo Nuang Xa).
Provided by Ben S.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.
Nutrition Facts : Calories 31.9 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 731.1 mg, Sugar 6.7 g
NUOC CHAM
Steps:
- Combine chile, garlic, ginger, sugar, lime juice, and fish sauce in a small bowl. Season with more chile and sugar, if desired, or add water by the tablespoon if needed to soften flavors.
NUOC CHAM: FISH DIPPING SAUCE
This is probably the most important sauce in Vietnamese cooking, used as a dipping sauce with many dishes, including spring rolls, crepes, grilled meats and seafood. For a spicier sauce, mince rather than slice the chilies and garlic. Any leftover sauce can be refrigerated for up to 2 weeks.
Provided by Corinne Trang
Time 30m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.
NUOC CHAM / NUOC MAM (VIETNAMESE FISH SAUCE DIPPING SAUCE)
This is a classic Vietnamese dipping sauce made from fish sauce, water, vinegar, sugar, garlic, and chili pepper (optional). Sweet, sour, and savory. We use this sauce for everything from spring rolls, to summer rolls, grilled meats, and noodle dishes. Make a big batch and keep it in the fridge. It's onolicious and always comes in handy.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Mince the garlic and chili peppers, either by hand or in a food processor. Set aside.
- In a large mixing bowl, use a whisk to dissolve the sugar in the water.
- Stir in the fish sauce. Stir in the vinegar.
- Add the minced garlic and chili pepper. Stir to mix evenly.
- Spoon into individual dipping bowls. Ready to use for dipping!
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5/5 (1)Total Time 5 minsCategory SauceCalories 151 per serving
- Cut the lime in half and squeeze all the lime juice into the bowl (or jar) with the garlic and let it sit for about 10-15 minutes. The acid from the lime juice will cut the sharp garlic spicy bite.
- Once 10-15 minutes is up, add the sugar into the garlic/lime juice mix and pour in the hot water. Stir everything together until the sugar dissolves completely.
NUOC CHAM RECIPE - ANDREA NGUYEN | FOOD & WINE
From foodandwine.com
Servings 1Total Time 10 minsCategory Condiments
- Stir together 1/2 cup water, lime juice, and sugar in a small bowl until sugar dissolves. Add additional lime juice and/or sugar to taste; dilute with water if flavors are too strong. If there’s an unpleasant tart-bitter edge, add rice vinegar to fix flavor.
- Stir in fish sauce; add additional fish sauce to taste. (How much you use depends on the brand and your own taste.) Aim for a bold, forward finish that’s a little gutsy. Keep in mind that this sauce typically dresses dishes that include unsalted ingredients such as lettuce and herbs, which will need an extra flavor lift.
- If using, stir in carrot, chile, and/or garlic. (Offer chile on the side if diners are sensitive to its heat.) Serve sauce in a bowl on the table so diners may help themselves, or divide among small individual bowls in advance.
NUOC CHAM RECIPE | VIETNAMESE DIPPING SAUCE
From feastingathome.com
5/5 (2)Total Time 10 minsCategory DressingCalories 29 per serving
- In a small bowl or jar, stir sugar and warm water until sugar dissolves. Add lime juice and fish sauce and few sliced fresh chilies. The chilies will infuse the dressing with heat.
- For a vegan version sub 3 tablespoons soy sauce for the fish sauce or try making the vegan fish sauce.
BUN CHA (VIETNAMESE MEATBALLS!) - RECIPETIN EATS
From recipetineats.com
5/5 (108)Total Time 30 minsCategory MainsCalories 540 per serving
- Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.
GRILLED BABY OCTOPUS WITH NUOC CHAM - ASIAN CAUCASIAN FOOD ...
From asiancaucasian.com
5/5 (3)Total Time 2 hrs 20 minsCategory AppetizerCalories 453 per serving
- Fill a large pot with 5 cups of water and bring to a boil. Turn off the heat and add in the baby octopus for 1 minute only. Remove and strain the octopus under cold water to stop the cooking.
- Place the baby octopus in a large sealable baggie. In a small mixing bowl, whisk together the lemon juice, garlic, olive oil, red pepper flakes, salt and pepper. Pour the marinade over the baby octopus and marinate for at least two hours or overnight in the refrigerator.
- Let octopus sit to room temperature when ready to grill. Heat a stove-top grill pan or outdoor grill on high heat (spray with cooking spray). Place the baby octopus on the grill and use a heavy pan or grill press to flatten the octopus while it cooks. Grill for 5 minutes on each side until nice grill marks appear. Remove from heat and place on a platter. Pour the Nuoc Cham sauce over the top and garnish with cilantro.
- To make the Nuoc Cham Sauce: In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks or freeze for up to six months. Makes a great dipping sauce for Asian dishes.
NUOC CHAM DIPPING SAUCE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (1)Total Time 10 minsCategory SauceCalories 143 per serving
- In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (ie. more salt).
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Ratings 17Calories 17 per servingCategory Appetizer
- Mix the sugar and hot water (half the total water) in a bowl. Once dissolved add the remaining water.
NUOC CHAM (VIETNAMESE DIPPING SAUCE) - PICKLED PLUM
From pickledplum.com
Reviews 8Category SaucesCuisine VietnameseTotal Time 5 mins
- Whisk in lime juice, fish sauce, garlic and chile, and stir well. At this point, taste the sauce and add more sugar if you prefer it to be sweeter.
- Serve this dipping sauce with lettuce and other green leafy vegetables, spring rolls, over rice, with Vietnamese bun dishes, meats and seafood.
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From hungryhuy.com
5/5 (58)Total Time 5 minsCategory Dipping SaucesCalories 43 per serving
- Combine water and sugar in a bowl. Optional: heat 1/3 of the water, then mix in to make dissolving the sugar easier, then add the rest of the water.
- Add lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade.
- Add fish sauce in small increments until you like how it tastes. It should be a little strong since it will be paired with unseasoned food.
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From thevietvegan.com
4.3/5 (29)Estimated Reading Time 7 minsServings 2Calories 613 per serving
- Mash together garlic, chili, and sugar with a mortar and pestle. The sugar helps absorb the oils from both the chili and garlic so you don't leave any behind in the mortar. If you don't have a mortar and pestle, press or finely mince the garlic and then finely dice the chili. It won't be quite the same in the end but it'll do.
5 BEST AUTHENTIC VIETNAMESE SAUCES ... - AUTHENTIC FOOD QUEST
From authenticfoodquest.com
- Nuoc Mam – Vietnamese Fish Sauce. Nuoc mam, the iconic Vietnamese fish sauce is used in many Vietnamese dishes. Similar to salt used in western tables, nuoc mam is found on Vietnamese tables to season food.
- Nuoc Mam Cham or Nuoc Cham – Vietnamese Dipping Sauce. Nuoc Mam Cham also called nuoc cham is the most popular Vietnamese dipping sauce made using nuoc mam.
- Nuoc Mam Sa Ot – Vietnamese Lemongrass Dipping Sauce. Another popular and fragrant sauce in Vietnam is Nuoc Mam Sa Ot, a lemongrass dipping sauce. This aromatic dipping sauce will please the seafood lover.
- Tuong Ot – Vietnamese Chili Sauce or Hot Sauce. In Vietnam, you will often find fresh chillies brought on the tables on a plate or in a bowl. Red, green and yellow chillies are the most popular with yellow being the hottest.
- Nuoc Leo – Vietnamese Peanut Sauce. Peanuts offer a wonderful variation to textures in Vietnamese cuisine. Roasted peanuts in particular, give a nice crunchy texture to smooth noodles dishes or salads.
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