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
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 DIPPING SAUCE
An easy Nuoc Cham recipe - Vietnamese Dipping Sauce. This recipe originally accompanied Crispy Spring Rolls. Nuoc cham is a must at every Vietnamese table, no matter what is served.
Provided by Mai Pham
Categories Sauce Garlic Pepper No-Cook Quick & Easy Lime
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
- NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.
VIETNAMESE TABLE SAUCE
Can be stored in air tight container for up to 3 days.
Provided by Janelle Dobbs
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Mix lime juice, fish sauce, vinegar, sugar, bird's eye chile, and garlic together in a bowl until sugar dissolves. Serve sauce in a small bowl.
Nutrition Facts : Calories 7.3 calories, Carbohydrate 1.7 g, Protein 0.3 g, Sodium 364.9 mg, Sugar 1.3 g
VIETNAMESE SAUCES
Two vital sauces if you cook vietnamese :) The Nuoc Cham is presented in regular and vegetarian forms. Once again from the best cookbook: Hot, Sour, Salty, Sweet.
Provided by Abi Fae
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- Nooc Cham (regular and vegetarian):.
- Combine all the ingredients and dissolve the sugar completely. This works easily with stevia instead of the sugar. I use 2-4 drops.
- Keeps in the refrigerator for up to 3 days. Store in tightly sealed glass container in the fridge.
- Vietnamese Peanut Sauce:.
- Using a food processor or mortar, pound peanuts to a course powder. Set aside.
- Sieve the tamarind and water. Set aside the liquid, discard the solids.
- Heat the oil in a wok or skillet over high heat. Add garlic and stir fry about 15 seconds, until color begins to change. Toss in the pork and cook until it is cooked through.
- Add soybean paste and tamarind and stir until blended. Add 1/2 cup of water. Then stir in most of the ground peanuts (reserve 1 T for garnish). Add the sguar and chiles. Add water until you reach the desired texture (thick and pourable, but not watery).
- Serve at room temperature or warmer. Squeeze a lime over it and add the reserved peanuts.
- This keeps in the refrigerator for 3 days or freezes for one month. Reheat before serving.
Nutrition Facts : Calories 82.3, Fat 5.3, SaturatedFat 0.8, Cholesterol 0.2, Sodium 1130, Carbohydrate 6.5, Fiber 0.7, Sugar 3.6, Protein 3
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
VIETNAMESE DIPPING SAUCE
A dipping sauce for rice rolls and for barbecued chicken, beef, pork or fish. Perfect for salads as is, or mix with a little vegetable oil. Make smaller quantities with lime or lemon juice but refrigerate as this will not last as the rice vinegar version does.
Provided by BALISAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 6.9 g, Protein 0.7 g, Sodium 1094.4 mg, Sugar 6.8 g
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- In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.
- When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.
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- Nuoc Mam Cham or Nuoc Cham – Vietnamese Dipping Sauce. Nuoc Mam Cham also called nuoc cham is the most popular Vietnamese dipping sauce made using nuoc mam.
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- Tuong Ot – Vietnamese Chili Sauce or Hot Sauce. In Vietnam, you will often find fresh chillies brought on the tables on a plate or in a bowl. Red, green and yellow chillies are the most popular with yellow being the hottest.
- Nuoc Leo – Vietnamese Peanut Sauce. Peanuts offer a wonderful variation to textures in Vietnamese cuisine. Roasted peanuts in particular, give a nice crunchy texture to smooth noodles dishes or salads.
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