Vietnamese Dipping 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.

VIETNAMESE DIPPING SAUCE

Steps:

• Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
• NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.

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.

CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM)

Steps:

• Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

VIETNAMESE DIPPING SAUCE

Steps:

• In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

VIETNAMESE RICE PAPER ROLLS

Steps:

• For each dipping sauce, whisk all ingredients together.
• Cook the noodles according to the packet directions. While doing this, prep the veges - chop them into matchstick size pieces.
• Chop the fresh herbs and mix them in with the noodles.
• Prepare the rolling surface - I like to make my rolls on a clean, damp tea towel as the paper can be delicate and they don't tend to stick to the tea towel.
• Prepare the wrapper - take a bowl large enough to fit a rice paper wrapper in, and fill it with lukewarm water. Take 1 rice paper wrapper and soak it in the water for about 30 seconds until it starts to feel soft. Remove from the water and place on the prepared tea towel or other flat surface e.g. a chopping board.
• Fill the wrapper - add noodles, veges and meat (if using) to the bottom third of the wrapper.
• Roll it - just like a burrito - fold the bottom over the fillings, fold in the sides and then roll it up tight
• Repeat with remaining rice paper wrappers.
• Serve with dipping sauces. Any leftover rolls, store in the fridge for a couple of days, but they are best eaten that day.

AUTHENTIC NUOC MAM RECIPE (VIETNAMESE DIPPING SAUCE AND VINAIGRETTE)

Steps:

• In a small sauce pot, boil 1/2 cup of water with 1/4 cup of sugar on low heat until it's completely dissolved. Once dissolved, set aside to let cool. Next, use a food processor to mince the garlic, 2 bird's eye chiles, and 2 tablespoons of sugar until minced and well mixed. Once the sugar water is cooled, add in the mixture and stir well. Next, add in the fish sauce and the lime juice. Stir until well blended. Next, add in 1/4 cup of cold water. Blend well. Sample the nuoc mam and adjust as needed. You may need to add more of one of the ingredients depending on what is missing. For added sourness, add in lime juice. For added saltiness, add in fish sauce. For added sweetness, add sugar. To store, pour it into an airtight container and put it in the refrigerator for up to 4 months.

VIETNAMESE DIPPING SAUCE (NướC MắM)

Steps:

• Use a mortar and pestle to crush the garlic cloves until they become a fine paste.Note: Doing this will enhance the garlic flavor but will make the sauce appear murky. If you'd prefer a clearer or milder aroma, finely chop the garlic instead.
• Melt the sugar in water over a low-medium heat, then mix in the fish sauce before turning off the heat and adding the vinegar and lime juice.
• When everything is seasoned to taste, pour in the garlic and chili. Let it infuse with the heat off for 1 minute before transferring the contents to a glass container to cool completely.
• Serve with your favorite Vietnamese dish!

FRESH VIETNAMESE SPRING ROLLS

Steps:

• Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
• Taste the sauce and adjust the seasonings as necessary.
• I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.
• Fill a medium saucepan or small pot with water and bring it to boil on high heat (see note 6).
• Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
• Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
• Fill a large saucepan or small pot with water and bring it to boil on high heat.
• Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
• Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
• Fill a large bowl with lukewarm water to wet the rice paper sheets.
• Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
• Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
• Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
• Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
• Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
• Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
• Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
• Serve the spring rolls with the dipping sauce.

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.

VIETNAMESE DIPPING SAUCE

Steps:

• Warm 3 tablespoons of the peanut oil in a heavy-bottomed skillet until nearly smoking. Add the peanuts and stir. Remove from the heat and continue stirring until the peanuts are toasted and then allow to cool.
• Place the peanuts in a food processor and puree to a rough paste. Add the chili peppers, ginger, garlic, coconut milk, soy and fish sauces, sugar, lime juice and salt. Puree until almost smooth. Place the peanut mixture into a bowl and, with a wooden spoon, stir in the remaining peanut oil until the sauce has a nice sheen. Stir in the minced coriander. Use the sauce as a dip for grilled meat, or as a sauce for cold noodle salad.

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• For nuoc cham
• Mix all ingredients in a bowl and set aside. Garnish with the reserved spring onion greens.
• For Spring rolls
• For the filling, put the mushrooms, cabbage, carrot, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles. Add the sesame oil, peanuts, soy sauce, five spice and mix well. Set aside for 10 minutes to allow noodles to soften.
• In a small bowl, blend the cornflour and 2 tablespoons of cold water.
• Next, place 4 spring roll wrappers, smooth-side down on a bench with corner towards you. Brush edges with corn flour mixture.
• Spoon ¼ cup vegetable mixture on the bottom corner of the wrapper, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side to seal the ends. Continue rolling until the filling is tightly covered, then press to seal the top corner.
• Lay the roll on a large baking tray and cover with a damp tea towel. Repeat until all the wrappers are filled.
• Heat the vegetable oil in a large wok or saucepan over a medium heat to 180 degrees. Note: To check whether the oil is ready, drop in a piece of potato; it should sizzle and start to turn golden.
• Carefully lower five spring rolls into the oil and deep-fry until golden brown ( 2-3 minutes). Remove with a slotted spoon and drain on kitchen paper.
• Serve with nuoc cham sauce and sliced spring-onion tops.

VIETNAMESE DIPPING SAUCE

Steps:

• On a work surface, 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.

VIETNAMESE DIPPING SAUCE

Steps:

• Mix sauce ingredients in a small bowl! Adjust any seasonings to suit your taste buds if necessary. Serve room temperature or chilled. Enjoy as an asian dip or salad dressing. For FAQ, serving suggestions and more see above post

VIETNAMESE PEANUT SAUCE

Steps:

• In a medium bowl, stir together all of the ingredients until well combined.
• Serve at room temperature.

DIPPING SAUCE FOR SEAFOOD & STEAMED CHICKEN

Steps:

• COOKING-
• Add sugar, salt, green chili, and garlic to a mortar and pestle. Bash until the ingredients become paste-like.
• Put the paste-like ingredients into a bowl; add fish sauce and lime juice. Stir to mix well and the sauce is done!

VIETNAMESE DIPPING SAUCE

Steps:

• Stir together all ingredients.