Nice Nouc Cham Recipes
NUOC CHAM
A classic Vietnamese condiment with a base of fish sauce, nuoc cham brings a bouquet of garlic and chile notes to everything that absorbs it. Extremely versatile, it's served alongside a wide range of dishes, adding heat, sweetness and savor to rice, grilled meat and fish.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 5m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
- Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.
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 SAUCE
A classic Vietnamese dipping sauce. Serve with grilled lemon grass beef (Bo Nuang Xa).
Provided by Ben S.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.
Nutrition Facts : Calories 31.9 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 731.1 mg, Sugar 6.7 g
NOUC MAM CHAM (VIETNAMESE DIPPING SAUCE)
There are numerous Nouc Cham sauces on this site. This one is really good. A big difference is simmering the first set of ingredients. I went to a local Vietnamese restaurant and they confirmed how important the cooking is to the flavor development. I found this recipe on Youtube. If you want to watch 2 guys make it, go to http://www.youtube.com/watch?v=mJvNEUFtyHk I indicate my preference and added the shredded carrots for serving.
Provided by Ambervim
Categories Sauces
Time 10m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Place the simmered ingredients in a pot and bring to a simmer. Do NOT out and out boil, just bring to a gently simmmer.
- I prefer to use chilis that have seeds and stems removed. Finely slice or maybe chop them. I find it has a smoother, cleaner taste. Vary the amount based size of chili, heat and your preference. Think 1 average size jalapeno for this size batch.
- After cooling, add the chilis, juice of 1 lime (adding a little lemon will make it even better) and the finely chopped garlic.
- If it is too salty for you add a little water or lemon or lime juice to taste.
- Serve in shallow bowls with some shredded carrots.
- It is wonderful for spring rolls and great on Bun or wherever Nouc Cham is requested.
- It will keep in the fridge for a fe months.
Nutrition Facts : Calories 925.5, Fat 0.1, Sodium 21210, Carbohydrate 217.8, Fiber 0.3, Sugar 210.9, Protein 14.4
NUOC CHAM
Make and share this Nuoc Cham recipe from Food.com.
Provided by riffraff
Categories Vietnamese
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- This was developed for people who did not like the taste of fish Sauce.
- Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste.
- Stir in fish Sauce, lime juice, vinegar and Water.
- When Sugar is completely dissolved, stir in carrot.
- Or you can combine all ingredients in jar with tight-fitting lid and shake until blended.
Nutrition Facts : Calories 187, Fat 0.2, Sodium 5700.7, Carbohydrate 42.4, Fiber 2.1, Sugar 31.8, Protein 5.1
NICE NOUC CHAM
I love this thin dipping sauce! Once put together it sits in a glass jar in the back of the fridge & I refresh it as it gets used. Sweet, tangy with bits of lime pulp & mild rice vinegar, hot from the miinced bird chiles & salty omani from the the fish sauce - all at once! great to dip fried tofu, fresh or crispy spring rolls, steamed little goodies... truly multi-purpose workhorse. Received this version in email & decided to post as it is so close to mine - which I never bother to measure out LOL! I use a mortar & pestle to grind garlic & sugar together & then blend in the rest of the ingredients, adjusting quantities to taste. Thanks, ifourc!
Provided by Busters friend
Categories Sauces
Time 11m
Yield 1 cups
Number Of Ingredients 7
Steps:
- Mix all of the ingredients together and stir until the sugar has dissolved.
- Keep covered in refrigerator.
Nutrition Facts : Calories 118.6, Fat 0.1, Sodium 8342.2, Carbohydrate 26.3, Fiber 0.5, Sugar 18.1, Protein 6.2
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NUOC CHAM RECIPE | VIETNAMESE DIPPING SAUCE
From feastingathome.com
5/5 (2)Total Time 10 minsCategory DressingCalories 29 per serving
- In a small bowl or jar, stir sugar and warm water until sugar dissolves. Add lime juice and fish sauce and few sliced fresh chilies. The chilies will infuse the dressing with heat.
- For a vegan version sub 3 tablespoons soy sauce for the fish sauce or try making the vegan fish sauce.
NUOC CHAM RECIPE - ANDREA NGUYEN - FOOD & WINE
From foodandwine.com
- Stir together 1/2 cup water, lime juice, and sugar in a small bowl until sugar dissolves. Add additional lime juice and/or sugar to taste; dilute with water if flavors are too strong. If there’s an unpleasant tart-bitter edge, add rice vinegar to fix flavor.
- Stir in fish sauce; add additional fish sauce to taste. (How much you use depends on the brand and your own taste.) Aim for a bold, forward finish that’s a little gutsy. Keep in mind that this sauce typically dresses dishes that include unsalted ingredients such as lettuce and herbs, which will need an extra flavor lift.
- If using, stir in carrot, chile, and/or garlic. (Offer chile on the side if diners are sensitive to its heat.) Serve sauce in a bowl on the table so diners may help themselves, or divide among small individual bowls in advance.
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