NUOC CHAM (VIETNAMESE DIPPING SAUCE)
This salty-sour concoction appears on every table in Vietnam, and is used as freely as salt and pepper. As an all-purpose condiment, it gets splashed, drizzled or sloshed over all types of dishes. You can make it ahead, and it keeps well in the fridge for several days.
Provided by Leggy Peggy
Categories Sauces
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 10, Sodium 472.6, Carbohydrate 2.2, Fiber 0.1, Sugar 1.6, Protein 0.4
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
VIETNAMESE ROLLS WITH PEANUT DIPPING SAUCE
Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.
Provided by LMillerRN
Categories Vegetable
Time 40m
Yield 12 rolls
Number Of Ingredients 15
Steps:
- To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.
- To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
- Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
- Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.
Nutrition Facts : Calories 144, Fat 5.6, SaturatedFat 0.9, Cholesterol 24.4, Sodium 271.9, Carbohydrate 13.8, Fiber 1.7, Sugar 9.8, Protein 10.5
NUOC CHAM (VIETNAMESE HOT SAUCE)
Make and share this Nuoc Cham (Vietnamese Hot Sauce) recipe from Food.com.
Provided by HappyBunny
Categories Vietnamese
Time 5m
Yield 12 serving(s)
Number Of Ingredients 7
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.
VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE
Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!
Provided by LifeIsGood
Categories Vietnamese
Time 1h30m
Yield 20 rolls
Number Of Ingredients 23
Steps:
- Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
- In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
- One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
- To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
- Lay 2 pieces of shrimp on top, then tuck and roll it over again.
- Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
- To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
- Serve the shrimp rolls with the sweet chili dipping sauce.
SUMMER ROLLS W / VIETNAMESE DIPPING SAUCE
This recipe from Martha TV kitchen is fabulous, and has become a regular in my summer cooking. If unable to find pencil-thin asparagus, you can slice one larger into two pieces. Also, teriyaki, could replace soy....y'all know the cooking routine....whatever ya got goes! Warning! you take these to a party as I did last night,,,,one guy singlehandedly ate almost all of them...in other words...addictive! Enjoy!
Provided by Penuchek
Categories Vegetable
Time 1h15m
Yield 16 appetizers, 16 serving(s)
Number Of Ingredients 27
Steps:
- Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
- In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
- Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
- Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
- Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
- Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
- Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.
Nutrition Facts : Calories 63.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 6.4, Sodium 279.3, Carbohydrate 11.9, Fiber 1, Sugar 4.7, Protein 1.7
VIETNAMESE SHRIMP ROLLS WITH CASHEW DIPPING SAUCE
Deliciously fresh and healthy, and served with a tangy cashew dipping sauce, or Hoisin sauce if you prefer, these Vietnamese shrimp rolls make a lovely appetiser.
Provided by Daydream
Categories Vegetable
Time 40m
Yield 12 rolls
Number Of Ingredients 29
Steps:
- Prepare all ingredients before assembling rolls.
- If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
- Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2 to 3 lengths.
- Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
- Remove and dispense of stalks, and thinly slice caps.
- Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
- Season mushrooms with soy sauce and sugar, set aside and let cool.
- Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
- Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
- Fill a shallow casserole dish with warm water.
- Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
- Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
- Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
- Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
- Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
- Continue folding the wrapper over until completely rolled.
- Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
- Slice each roll diagonally in half, to serve.
- Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
- Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
- Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
- Remove from heat, add remaining ingredients and mix well.
- Add as much or as little dried red pepper flakes, according to your preference.
- Correct consistency with a little extra water if necessary.
Nutrition Facts : Calories 116.9, Fat 6.3, SaturatedFat 1.3, Cholesterol 36.8, Sodium 420, Carbohydrate 9.5, Fiber 1.1, Sugar 3.8, Protein 7
More about "vietnamese dipping sauce for pepper shrimp food"
VIETNAMESE FERMENTED SHRIMP SAUCE (MAM TOM) — …
From vickypham.com
10 POPULAR VIETNAMESE DIPPING SAUCES — VICKY PHAM
From vickypham.com
VIETNAMESE SHRIMP PASTE DIPPING SAUCE - IEP.MAGICEARS.SHOP
From iep.magicears.shop
A GUIDE TO VIETNAMESE CONDIMENTS - THECULTURETRIP.COM
From theculturetrip.com
VIETNAMESE DIPPING SAUCE FOR PEPPER SHRIMP
From mealplannerpro.com
VIETNAMESE SHRIMP PASTE DIPPING SAUCE - PAVFS.MAGICEARS.SHOP
From pavfs.magicears.shop
VIETNAMESE-STYLE SHRIMP WITH BELL PEPPERS AND BRUSSELS SPROUTS
From ricardocuisine.com
DISCOVER THE DIPPING SAUCE CULTURE IN VIETNAM: FISH …
From en.phuot3mien.com
10 BEST DIPPING SAUCES FOR SHRIMP (+ EASY RECIPES)
From insanelygoodrecipes.com
VIETNAMESE SHRIMP PASTE DIPPING SAUCE - ATY.MAGICEARS.SHOP
From aty.magicears.shop
FRIED SHRIMP DIPPING SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOUR POPULAR VIETNAMESE UNRIPE GREEN MANGO DIPPING SAUCES
From vickypham.com
VIETNAMESE SHRIMP PASTE DIPPING SAUCE - MQM.MAGICEARS.SHOP
From mqm.magicears.shop
5 BEST AUTHENTIC VIETNAMESE SAUCES THAT WILL AMAZE YOU
From authenticfoodquest.com
VIETNAMESE SHRIMP PASTE DIPPING SAUCE - PUH.DUCATI-SCRAMBLER.DE
From puh.ducati-scrambler.de
VIETNAMESE SHRIMP FRESH SPRING ROLLS WITH VIETNAMESE DIPPING …
From abusonadustyroad.com
VIETNAMESE SHRIMP PASTE DIPPING SAUCE
From vvjmrl.ducati-scrambler.de
VIETNAMESE SUMMER ROLLS WITH DIPPING SAUCES - FOOD FOLKS AND …
From foodfolksandfun.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love