Spring Roll Dipping Sauce Nuoc Mam Food
SPRING ROLL DIPPING SAUCE
A very flavorful dipping sauce I use for my Vietnamese Spring Rolls. The flecks of carrot and crushed chilies look very appealing in the serving bowl. A crowd pleaser that makes for recipe requests. Recipe from Jean Pare's "Company's Coming Asian Cooking"
Provided by Gerry
Categories Asian
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a small bowl add the seven ingredients.
- Allow to stand for 15 minutes to blend flavors
- Makes 1 1/2 cups.
Nutrition Facts : Calories 51.3, Sodium 2930.5, Carbohydrate 11, Fiber 0.2, Sugar 10.1, Protein 2.1
NUOC CHAM (SPRING ROLL SAUCE)
A delicious dipping sauce for spring rolls! I like to put it on pork chops or shrimp too, served over rice. Please Note: The sauce will be very thin. I recommend serving it in individual dishes for each person to dip their spring roll in.
Provided by canarygirl
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, mash garlic and cayenne peppers together with the powdered sugar.
- Add fish sauce, water and lime (or lemon) and mix well.
- This recipe can easily be doubled.
- Add finely shredded carrot and thinly sliced cilantro and green onion for garnish.
SPRING ROLL DIPPING SAUCE / NUOC MAM
From Kim Son Restaurant in Sugarland, TX and altered to make it even better. They spelled it Muoc Mam. I used to CRAVE this sauce on spring rolls and salads. It is so yum! I do not know how many servings this would make. See Kimson.com for more of their recipes.
Provided by Mamas Kitchen Hope
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Combine water, vinegar and sugar and cook for 3-5 minutes stirring to dissolve sugar.
- Remove from heat and add fish sauce.
- Add shredded carrots and mint.
- Taste and add more fish sauce and cayenne to taste.
- Cool before serving.
- Chopped chili peppers and finely chopped peanuts may also be added to warm sauce and then allowed to cool.
Nutrition Facts : Calories 535.2, Fat 0.1, Sodium 1907.5, Carbohydrate 136.6, Fiber 0.8, Sugar 134.9, Protein 1.5
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
SPRING ROLLS WITH NUOC CHAM DIPPING SAUCE
This is a Nigel Slater recipe from The Observer Food Monthly magazine. I haven't made it myself yet, but posted it here for future use and safekeeping, as I thought it sounded great. The sauce is a vegetarian version of the Vietnamese classic. You can also add a little extra crunch by adding some shredded carrot. If you make it let me know what you think please! cooking time includes infusion time for the sauce. (The coriander in the recipe refers to cilantro.)
Provided by -Sylvie-
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Spring Rolls.
- In a bowl with warm water soak the rice noodles until soft, approximately five minutes.
- Drain and mix with the carrot, spring onion, bean shoots.
- garlic and mint.
- On a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle.
- Roll the whole thing up, so that it looks like a fat sausage.
- Using a little water, moisten the edges to seal, also folding over the ends.
- Repeat.
- Heat oil in a dep frying pan (make sure the is quite a bit of room between the oil and the top of the pan as it will bubble up when you put the spring rolls in).
- Fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown.
- Drain of excess fat on kitchen paper.
- Serve hot with dipping sauce.
- For the Dipping Sauce.
- Put the Soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil.
- The sugar should dissolve if you stir it well before the sauce boils.
- Remove from heat and leave to cool.
- Once cool add all the other ingredients and leave for at least an hour to infuse before serving.
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