Vietnamese Fish Sauce Recipes
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
VIETNAMESE FISH SAUCE
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
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
COCO RICO VIETNAMESE FISH SAUCE
Serve with anything and everything-it will get better, spicier, and more Vietnamese-approved over time.
Provided by Nguyen Tran
Yield 2-4 servings
Number Of Ingredients 6
Steps:
- Let it sit for 30 minutes before using. Refrigerate unused sauce.
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