Vietnamese Ginger Fish Sauce Nuoc Mam Gung Food

VIETNAMESE DIPPING SAUCE (NUOC MAM CHAM)

Vietnamese Dipping Sauce (Nuoc Mam Cham) image

Vietnamese dipping sauce or nuoc mam cham is the lifeblood of many traditional Vietnamese dishes. This sauce is predominantly made with sugar, fish sauce and lime juice which gives it the classic south east Asian flavour combination of sweet, salty and sour. Note: This is for 4 dipping servings. If using as a dressing then double the recipe.

Provided by Scruff

Categories Sauce

Number Of Ingredients 7

Ingredients

3 tbsp water
5 tbsp white sugar
2½ tbsp fish sauce
2 tbsp lime juice ((approx 1 - 1½ limes))
2 garlic cloves, (finely chopped)
1 chilli, (chopped)
2 tsp lime pulp

Steps:

In a small saucepan on medium heat, add the water and sugar. Stir until completely dissolved.
Take off the heat and add the fish sauce and lime juice.
Add the garlic, chillies and lime pulp (if using) and taste check. Adjust to your taste (Note 1).
Store in the fridge. (Discard after 1 - 2 weeks)

Nutrition Facts : ServingSize 1 g, Calories 66 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 884 mg, Sugar 16 g

Gà KHO GừNG

Gà Kho Gừng image

Gà kho gừng is the Vietnamese version of the traditional Asian ginger chicken. This version is flavored with nuoc mâm (fish sauce).

Provided by Vera Abitbol

Categories Main Course

Time 1h45m

Number Of Ingredients 12

Ingredients

4 chicken thighs
4 chicken legs
3 cloves garlic (, chopped)
2 shallots (, chopped)
1 (3-inch) piece ginger (, cut in very thin julienne)
3 tablespoons nuoc mâm ((fish sauce))
3 teaspoons brown sugar
3 teaspoons vegetable oil
1 small red hot pepper (, very thinly sliced)
½ cup boiling water
2 stalks Chinese chive
Black pepper

Steps:

In a bowl, mix the nuoc mâm and sugar until completely dissolved.
In a large salad bowl, place the pieces of chicken, pour the nuoc mâm + sugar mixture over the chicken, add the shallots and the garlic.
Marinate for 30 minutes.
In a wok, heat the oil.
Brown the chicken pieces with all the marinade over high heat for 5 minutes.
Reduce the heat, cover and simmer over medium-low heat for 15 minutes.
Add the ginger and red hot pepper and mix gently.
Increase the heat for 5 minutes then add the boiling water.
Cover and simmer for 20 minutes over medium-low heat.
At this point, the sauce should be reduced. If this is not the case, increase the heat and continue cooking for a few more minutes.
Season with black pepper and sprinkle with Chinese chives.
Serve with fragrant white rice.

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.

VIETNAMESE FISH SAUCE

Vietnamese Fish Sauce image

This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls.

Provided by Chef Farmer

Categories Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup vietnamese fish sauce
1 cup water
1/2 cup sugar
3 tablespoons lime juice
2 minced garlic cloves
1/2 teaspoon asian red chili paste or 1/2 teaspoon hot sauce
1/2 cup shredded carrot

Steps:

The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the "nhi" signifies a high quality sauce.
Mince your 2 cloves of garlic and shred your carrot.
Combine with the fish sauce, sugar, water, chili paste and lime juice.
Stir until the sugar dissolves. Makes about 2 cups to serve.

Nutrition Facts : Calories 117.5, Fat 0.1, Sodium 2203.6, Carbohydrate 28.8, Fiber 0.5, Sugar 26.9, Protein 1.7

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

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