Fish Dipping Sauce Nuoc Cham Recipes

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VIETNAMESE DIPPING SAUCE (NUOC CHAM)



Vietnamese Dipping Sauce (Nuoc Cham) image

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

1/4 carrot (2-inch piece)
2 garlic cloves, minced
2 tablespoons sugar
1/2 cup warm water
1/4 cup asian fish sauce
1/4 cup fresh lime juice
2 tablespoons white vinegar
1 red Thai chile, thinly sliced (2-3 more if you like it hot)
1 green onion, chopped

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 SPICY DIPPING SAUCE)



Nuoc Cham (Vietnamese Spicy Dipping Sauce) image

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

3 ½ fluid ounces water
6 spicy red chile peppers, seeded and minced
6 cloves garlic, minced
¼ cup fish sauce
¼ cup rice vinegar
¼ cup white sugar
¼ cup lemon juice

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

NUOC CHAM (VIETNAMESE DIPPING SAUCE)



Nuoc Cham (Vietnamese Dipping Sauce) image

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

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

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

FISH SAUCE DIP (NUOC CHAM)



Fish Sauce Dip (Nuoc Cham) image

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

1 teaspoon rice-wine vinegar
1 tablespoon sugar
1 finger-length Thai bird's-eye chile, finely chopped and seeds removed, if desired, for a milder sauce
2 cloves garlic, crushed
1 tablespoon freshly squeezed lime juice
2 tablespoons Vietnamese fish sauce

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.

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

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

NUOC MAM CHAM - DIPPING FISH SAUCE



Nuoc Mam Cham - Dipping Fish Sauce image

Make and share this Nuoc Mam Cham - Dipping Fish Sauce recipe from Food.com.

Provided by Nat Da Brat

Categories     Sauces

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 cup water
4 tablespoons rice vinegar
4 tablespoons sugar
5 tablespoons fish sauce
1 tablespoon garlic, finely chopped
2 small fresh chili peppers

Steps:

  • Boil water with vinegar and sugar; allow it to cool.
  • Combine garlic, peppers, and add mixture.
  • Stir in the fish sauce.

FISH DIPPING SAUCE: NUOC CHAM



Fish Dipping Sauce: Nuoc Cham image

Provided by Corinne Trang

Time 40m

Yield 2 cups

Number Of Ingredients 7

5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 or more bird's eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)

Steps:

  • Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

NUOC CHAM: FISH DIPPING SAUCE



Nuoc Cham: Fish Dipping Sauce image

This is probably the most important sauce in Vietnamese cooking, used as a dipping sauce with many dishes, including spring rolls, crepes, grilled meats and seafood. For a spicier sauce, mince rather than slice the chilies and garlic. Any leftover sauce can be refrigerated for up to 2 weeks.

Provided by Corinne Trang

Time 30m

Yield 2 cups

Number Of Ingredients 7

5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (about 3 limes or 2 lemons)
1 large clove garlic, crushed, peeled and sliced or minced
1 or more bird's eye or Thai chiles, seeded and sliced or minced
1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

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, chile, and shallot if using, and let stand for 30 minutes before serving.

NUOC CHAM RECIPE



Nuoc Cham Recipe image

Nuoc Cham is a popular Vietnamese dipping sauce made from fish sauce, lime juice, chilies, water and sugar, known for it's versatility. Here is the recipe.

Provided by Mike Hultquist

Categories     Main Course     sauce

Number Of Ingredients 7

1/3 cup fresh lime juice
1 tablespoon rice vinegar
1-2 tablespoons sugar
1/3 cup water (for thinning)
1/4 cup fish sauce + more to taste
2-3 Thai chilies (or use bird's eye chilies, chopped)
2-3 garlic cloves (minced (optional))

Steps:

  • Whisk together the lime juice, vinegar, sugar and water in a small bowl, until the sugar dissolves. Taste and adjust for sweetness.
  • Stir in the fish sauce and taste. Adjust with more as desired.
  • Stir in the sliced peppers and mince garlic. Serve as desired.

Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

NUOC CHAM / NUOC MAM (VIETNAMESE FISH SAUCE DIPPING SAUCE)



Nuoc Cham / Nuoc Mam (Vietnamese Fish Sauce Dipping Sauce) image

This is a classic Vietnamese dipping sauce made from fish sauce, water, vinegar, sugar, garlic, and chili pepper (optional). Sweet, sour, and savory. We use this sauce for everything from spring rolls, to summer rolls, grilled meats, and noodle dishes. Make a big batch and keep it in the fridge. It's onolicious and always comes in handy.

Provided by Kathy YL Chan

Categories     Hawaii Recipes

Time 10m

Number Of Ingredients 6

1 head garlic
1-2 Thai chili peppers (optional)
3 cups water
1 cup sugar
1 cup fish sauce (nuoc mam)
⅔ cup white vinegar

Steps:

  • Mince the garlic and chili peppers, either by hand or in a food processor. Set aside.
  • In a large mixing bowl, use a whisk to dissolve the sugar in the water.
  • Stir in the fish sauce. Stir in the vinegar.
  • Add the minced garlic and chili pepper. Stir to mix evenly.
  • Spoon into individual dipping bowls. Ready to use for dipping!

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