Cham 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.
VIETNAMESE DIPPING SAUCE (NUOC CHAM)
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
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
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- To prepare this dessert recipe, start by preparing the chenna. In a large container, boil the milk over a medium flame. Add the lemon juice and let the milk curdle. Once done, keep the milk aside.
- Pour this milk in a muslin cloth and rinse it under running water. Then, squeeze out the excess water from it.
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- Combine water and sugar in a bowl. Optional: heat 1/3 of the water, then mix in to make dissolving the sugar easier, then add the rest of the water.
- Add lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade.
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- Begin to heat 1 litre milk in a thick bottomed pan. Stir at intervals when the milk begins to get heated.
- After 8 to 10 minutes remove the chenna from the muslin. Place on a tray or a plate. Sprinkle 1 teaspoon maida or all purpose flour. You can even add 1 teaspoon rava (sooji) or corn flour instead of maida.
- Take 2 heaped cups sugar (400 grams) in a large pan. Please use a large pot or pan so that there is enough space for the cham cham to cook and increase in size.
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