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
NUOC CHAM (VIETNAMESE SAUCE)
This favorite Vietnamese dipping sauce goes well with so many things. It doesn't keep well, so make it fresh. The sauce should taste balanced, not too sweet, sour, or salty.
Provided by vietlove
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Mix lime juice, fish sauce, sugar, water, red chile pepper, and garlic together in a bowl.
Nutrition Facts : Calories 35.2 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.7 g, Sodium 548.6 mg, Sugar 7.3 g
NUOC CHAM (FISH DIPPING SAUCE)
Provided by Corinne Trang
Number Of Ingredients 7
Steps:
- Whisk together the sugar, water, fish sauce and lime or lemon juice in a bowl until the sugar is completely dissolved. Add the garlic, chili and shallot (if using), and let stand for 30 minutes before serving.
NUOC CHAM SAUCE - DIPPING FISH SAUCE
Make and share this Nuoc Cham Sauce - Dipping Fish Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Boil water with vinegar and sugar; allow it to cool.
- Combine garlic, peppers, and add mixture.
- Stir in the fish sauce.
Nutrition Facts : Calories 161, Fat 0.1, Sodium 4636.6, Carbohydrate 38, Fiber 0.3, Sugar 36, Protein 3.4
FISH SAUCE DIP (NUOC CHAM)
This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
- Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.
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