Nuoc Cham Sauce Dipping Fish Sauce 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
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 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
NUOC CHAM (VIETNAMESE DIPPING SAUCE)
This dipping sauce is rich with such classic Vietnamese flavors as rice-wine vingar, fish sauce, garlic, and chile peppers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine the lime juice, fish sauce, rice-wine vinegar, sugar, and chile. Transfer to a serving bowl.
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 SAUCE - DIPPING FISH SAUCE
Make and share this Nuoc Cham Sauce - Dipping Fish Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Boil water with vinegar and sugar; allow it to cool.
- Combine garlic, peppers, and add mixture.
- Stir in the fish sauce.
Nutrition Facts : Calories 161, Fat 0.1, Sodium 4636.6, Carbohydrate 38, Fiber 0.3, Sugar 36, Protein 3.4
NUOC CHAM (FISH DIPPING SAUCE)
Provided by Corinne Trang
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, chili and shallot (if using), and let stand for 30 minutes before serving.
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 DIPPING SAUCE
Provided by Molly O'Neill
Categories condiments, side dish
Time 5m
Yield Two and one-half cups
Number Of Ingredients 8
Steps:
- Put the chilies in a bowl with the vinegar. (If using flakes, soak them in the vinegar for about 2 minutes.) Add the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm water, until the sugar is dissolved. Serve at room temperature. The sauce can be refrigerated for up to 3 days.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 0 grams, Carbohydrate 24 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 2272 milligrams, Sugar 22 grams
FISH SAUCE DIP (NUOC CHAM)
This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
- Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.
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.
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