Vietnamese Chili Sauce Recipes
NUOC CHAM (VIETNAMESE SPICY DIPPING SAUCE)
This sauce can be used for dipping veggies, meats, or egg rolls. It's also great spooned over a bowl of steaming hot pho or other rice noodle soup. For me this sauce IS the flavor of Vietnamese cooking. Enjoy! This can be stored in the fridge for up to two weeks.
Provided by CJ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
- Stir lemon juice into the cooled liquid.
Nutrition Facts : Calories 36.3 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 440.8 mg, Sugar 6.8 g
VIETNAMESE CHILI SAUCE
I almost always double the recipe just to make sure there's enough. I've kept it for long periods of time but unless you freeze it, it's past it's prime after a few days. This is a basic chili sauce used for a dip for chicken or whatever.
Provided by Dancer
Categories Sauces
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mince chilies and garlic finely and place in a mortar.
- Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves.
- Add fish sauce, vinegar and lemon juice, stirring between each addition.
- Variations of this are found in Cambodia, Thailand and other Southeast Asian countries.
- You can fiddle with it endlessly.
- This is a good starting point. The proportions shown here produce what I consider a mildly warm dip.
- I generally use two to six times as many chilies, depending on their strength and how hot I want it.
- Variations: use green serrano chilies instead of dried red ones, lime juice instead of the lemon juice or palm sugar instead of granulated.
- If you make it in a food processor, don't over process. It should have small chunks of each ingredient rather than being a homogeneous liquid.
- The taste is sour and hot, very puckery. It's great with poached or steamed chicken, duck or game hens. Much better with basically bland dishes rather than something like curry which has it's own blend of spices.
Nutrition Facts : Calories 36.1, Fat 0.2, Sodium 1394.4, Carbohydrate 7.3, Fiber 0.8, Sugar 4.3, Protein 2
NUOC CHAM (VIETNAMESE CHILI SAUCE FOR DIPPING)
Make and share this Nuoc Cham (Vietnamese Chili Sauce for Dipping) recipe from Food.com.
Provided by Lavender Lynn
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition.
Nutrition Facts : Calories 303.1, Fat 1.9, SaturatedFat 0.2, Sodium 11343.9, Carbohydrate 61.7, Fiber 6.1, Sugar 38.7, Protein 15.8
NUOC CHAM (VIETNAMESE DIPPING SAUCE)
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
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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