Nuoc Cham Vietnamese Sauce Food

VIETNAMESE DIPPING SAUCE (NUOC CHAM)

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.

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

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.

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

Steps:

• In a small bowl, combine the hot water and grated palm sugar (be sure to pack the grated sugar into the tablespoon so you have enough sweetening). Stir until sugar dissolves.
• Add remaining ingredients and stir well.

NUOC CHAM (VIETNAMESE HOT SAUCE)

Steps:

• Increase the amount of red pepper flakes to suit taste.
• Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar.
• Whisk until all ingredients are blended and sugar is dissolved.
• Will keep short periods if refrigerated.
• Serve: Used on vegetables, meats and fish by the Vietnamese.

FISH DIPPING SAUCE: NUOC CHAM

Steps:

• Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

TRADITIONAL BANH XEO WITH NUOC CHAM SAUCE

Steps:

• For the nuoc cham sauce: Pound the garlic and chile in a large mortar with a pestle until pasty. Whisk in the fish sauce, sugar, lime juice, and 1 cup water until the sugar dissolves. Transfer to a serving bowl for dipping.
• For the banh xeo: Whisk the flour together with the scallion, salt, turmeric and 1/4 cup cold water in a bowl until completely smooth. Set aside.
• Heat a well-seasoned 9-inch carbon steel skillet over high heat until smoking hot. Add enough oil to coat the bottom of the pan generously and swirl to lightly coat the sides, too. Add the shrimp and bacon, and cook, stirring and tossing, until the shrimp start to curl but before they become completely opaque, about 1 minute.
• Whisk the batter again to mix in any flour that has settled on the bottom, then ladle a spoonful into the pan. Swirl the pan to coat the bottom and an inch or so up the sides with a thin layer of the batter. Repeat two more times. Let the batter set, about 30 seconds.
• Drizzle the egg over the crepe and swirl the pan to evenly coat the crepe with egg. The crepe should have released from the sides of the pan; squirt oil between the crepe edges and the pan. Gently shake the pan to keep everything moving. Poke a hole in the crepe with a fork or spoon to keep it from bubbling up -- you want a flat crepe. Oil should be sputtering at the edges of the crepe; if it isn't, add more.
• Cook the crepe, oiling and shaking until the egg has set on top and the bottom of the crepe is dark brown around the edges and speckled on the bottom. Pile the bean sprouts on one half and fold the other half over with a spatula. Hold the folded omelet against one side of the pan and tilt the oil out the other side into a heat-safe bowl; discard.
• Lift the omelet out of the pan with the spatula and immediately serve with the shrimp and bacon, lettuce and shiso leaves, herbs and nuoc cham. Tear off a piece of omelet with a bunch of bean sprouts and tuck it into a lettuce leaf with a shiso leaf and some bacon and shrimp. Pluck a few fresh herb leaves of basil, cilantro, dill and mint, and stuff them in there, too. Then roll it up and dip into the nuoc cham. Eat. Repeat.

NUOC CHAM (VIETNAMESE CHILI SAUCE FOR DIPPING)

Steps:

• Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition.

NUOC CHAM

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.

VIETNAMESE DIPPING SAUCE--VEGAN NUOC CHAM ALTERNATIVE

Steps:

• Combine soy sauce and rice wine in a small bowl.
• Place garlic and lemongrass in a mortar and pound into a paste.
• Add garlic mixture to soy mixture.
• Stir in cinnamon and chile.
• Stir in oil, sugar and salt and mix well.
• Store refrigerated in a tightly-covered container for up to 3 days.

NUOC CHAM SAUCE

Steps:

• In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.

100% AUTHENTIC VIETNAMESE DIPPING SAUCE (NUOC CHAM)

Steps:

• In a large bowl, combine lime juice, garlic and white vinegar. Allow the 3 ingredients to sit and marry for at least 10 minutes.
• Add in water, fish sauce, sugar and chili sauce.
• Mix well, adding either more sugar or water to adjust the taste.
• This can be used immediately, but is definitely more flavorful when refrigerated overnight, and much much tastier once it's been in the fridge for a week.

NUOC CHAM (VIETNAMESE SPICY FISH SAUCE)

Steps:

• Mash peppers, garlic and sugar into a paste, using mortar and pestle.
• Add the fish sauce, lime juice and water.
• Blend well.
• Seal and refrigerate.

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.