Vietnamese Dipping Sauce Vegan Nuoc Cham Alternative Food

VIETNAMESE DIPPING SAUCE (NUOC CHAM)

Vietnamese Dipping Sauce (Nuoc Cham) image

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

Ingredients

1/4 carrot (2-inch piece)
2 garlic cloves, minced
2 tablespoons sugar
1/2 cup warm water
1/4 cup asian fish sauce
1/4 cup fresh lime juice
2 tablespoons white vinegar
1 red Thai chile, thinly sliced (2-3 more if you like it hot)
1 green onion, chopped

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--VEGAN NUOC CHAM ALTERNATIVE

Vietnamese Dipping Sauce--Vegan Nuoc Cham Alternative image

Adapted from Hot Sour Salty Sweet. This is not meant to replicate the flavor of Nuoc Cham, which uses fish sauce, but can be used in the same way.

Provided by Chocolatl

Categories Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon garlic, finely chopped
1 teaspoon lemongrass, finely chopped
1/8 teaspoon ground cinnamon
1 bird chile, minced
1 teaspoon peanut oil
1 teaspoon sugar
1/8 teaspoon salt

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 (VIETNAMESE DIPPING SAUCE)

Nuoc Cham (Vietnamese Dipping Sauce) image

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

Ingredients

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

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

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