Vietnamese Ginger Fish Sauce Nuoc Mam Gung Food

VIETNAMESE GINGER FISH SAUCE - NUOC MAM GUNG

Vietnamese Ginger Fish Sauce - Nuoc Mam Gung image

Make and share this Vietnamese Ginger Fish Sauce - Nuoc Mam Gung recipe from Food.com.

Provided by PalatablePastime

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

4 teaspoons minced gingerroot
3 large red chilies, minced
2 cloves garlic, minced
3 teaspoons sugar
5 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup water

Steps:

Combine all ingredients together in a container.

Nutrition Facts : Calories 157.2, Fat 0.7, SaturatedFat 0.1, Sodium 7082.6, Carbohydrate 33.7, Fiber 2.4, Sugar 23.7, Protein 7.7

NUOC MAM GUNG

Nuoc Mam Gung image

I enclose a recipe for Nuoc Mam Gung, a Thai sauce which can be used for dipping or as a kind of salad dressing (in small amounts; it's HOT!). At home we often have it with prawns grilled with garlic and chilis and a salad made from lettuce, finely sliced onion and coriander (cilantro in the States?). Nuoc Mam Gung

Provided by Liz29298

Categories Thai

Yield 1 batch

Number Of Ingredients 6

Ingredients

1 piece ginger, peeled (5 cm piece)
2 tablespoons caster sugar
2 birds eye chiles
2 cloves garlic
1/2 lime, peeled and sectioned
2 tablespoons nam pla (fish sauce, available from oriental supermarkets)

Steps:

Put the lot in a food processor and whizz until liquid.
Taste, and add more lime/Nam Pla if you think it needs it. Thanks, Liz Ling

DIPPING SAUCE WITH GINGER (NUOC CHAM GUNG)

Dipping Sauce With Ginger (Nuoc Cham Gung) image

Vietnamese. From "The Little Saigon Cookbook". Great on salads, chicken, fish and spring rolls.

Provided by Engrossed

Categories Sauces

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 garlic cloves, minced
1 1/2 tablespoons sugar
1 teaspoon chili paste
1/4 cup fresh ginger, peeled and minced
2 tablespoons fresh lime juice
1/4 cup fish sauce
2/3 cup water

Steps:

Whisk together ingredients in a small bowl until sugar dissolves.
Let sit at room temperature for a few hours to allow flavors to blend then use or refrigerate.

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