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
TRADITIONAL BANH XEO WITH NUOC CHAM SAUCE
Provided by Food Network
Categories main-dish
Time 50m
Yield 1 to 2 servings
Number Of Ingredients 20
Steps:
- For the nuoc cham sauce: Pound the garlic and chile in a large mortar with a pestle until pasty. Whisk in the fish sauce, sugar, lime juice, and 1 cup water until the sugar dissolves. Transfer to a serving bowl for dipping.
- For the banh xeo: Whisk the flour together with the scallion, salt, turmeric and 1/4 cup cold water in a bowl until completely smooth. Set aside.
- Heat a well-seasoned 9-inch carbon steel skillet over high heat until smoking hot. Add enough oil to coat the bottom of the pan generously and swirl to lightly coat the sides, too. Add the shrimp and bacon, and cook, stirring and tossing, until the shrimp start to curl but before they become completely opaque, about 1 minute.
- Whisk the batter again to mix in any flour that has settled on the bottom, then ladle a spoonful into the pan. Swirl the pan to coat the bottom and an inch or so up the sides with a thin layer of the batter. Repeat two more times. Let the batter set, about 30 seconds.
- Drizzle the egg over the crepe and swirl the pan to evenly coat the crepe with egg. The crepe should have released from the sides of the pan; squirt oil between the crepe edges and the pan. Gently shake the pan to keep everything moving. Poke a hole in the crepe with a fork or spoon to keep it from bubbling up -- you want a flat crepe. Oil should be sputtering at the edges of the crepe; if it isn't, add more.
- Cook the crepe, oiling and shaking until the egg has set on top and the bottom of the crepe is dark brown around the edges and speckled on the bottom. Pile the bean sprouts on one half and fold the other half over with a spatula. Hold the folded omelet against one side of the pan and tilt the oil out the other side into a heat-safe bowl; discard.
- Lift the omelet out of the pan with the spatula and immediately serve with the shrimp and bacon, lettuce and shiso leaves, herbs and nuoc cham. Tear off a piece of omelet with a bunch of bean sprouts and tuck it into a lettuce leaf with a shiso leaf and some bacon and shrimp. Pluck a few fresh herb leaves of basil, cilantro, dill and mint, and stuff them in there, too. Then roll it up and dip into the nuoc cham. Eat. Repeat.
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 (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
NUOC CHAM (VIETNAMESE DIPPING SAUCE)
This salty-sour concoction appears on every table in Vietnam, and is used as freely as salt and pepper. As an all-purpose condiment, it gets splashed, drizzled or sloshed over all types of dishes. You can make it ahead, and it keeps well in the fridge for several days.
Provided by Leggy Peggy
Categories Sauces
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the hot water and grated palm sugar (be sure to pack the grated sugar into the tablespoon so you have enough sweetening). Stir until sugar dissolves.
- Add remaining ingredients and stir well.
Nutrition Facts : Calories 10, Sodium 472.6, Carbohydrate 2.2, Fiber 0.1, Sugar 1.6, Protein 0.4
VIETNAMESE DIPPING SAUCE (NUOC CHAM)
Provided by Nina Simonds
Categories condiments
Time 10m
Yield 1 cup (for 20 rolls)
Number Of Ingredients 6
Steps:
- Soak red peppers or chili flakes in the juice for 2 minutes.
- Add the fish sauce, sugar and garlic, and stir to dissolve the sugar.
- Pour into a serving bowl, and add the shredded carrots.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 2835 milligrams, Sugar 30 grams
More about "nuoc cham vietnamese dipping sauce recipes"
BASIC VIETNAMESE DIPPING SAUCE RECIPE (NUOC CHAM) - …
From vietworldkitchen.com
VIETNAMESE FISH SAUCE RECIPE - NướC CHấM | HUNGRYHUY.COM
From hungryhuy.com
- 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.
- Add fish sauce in small increments until you like how it tastes. It should be a little strong since it will be paired with unseasoned food.
NUOC CHAM RECIPE - VIETNAMESE DIPPING SAUCE - BOULDER ...
From boulderlocavore.com
- Can sit up to 8 hours at room temperature after making. Or store in the refrigerator for up to 3 weeks.
VEGAN VIETNAMESE DIPPING SAUCE - THE VIET VEGAN
From thevietvegan.com
- Mash together garlic, chili, and sugar with a mortar and pestle. The sugar helps absorb the oils from both the chili and garlic so you don't leave any behind in the mortar. If you don't have a mortar and pestle, press or finely mince the garlic and then finely dice the chili. It won't be quite the same in the end but it'll do.
5 BEST AUTHENTIC VIETNAMESE SAUCES THAT WILL AMAZE YOU
From authenticfoodquest.com
- Nuoc Mam – Vietnamese Fish Sauce. Nuoc mam, the iconic Vietnamese fish sauce is used in many Vietnamese dishes. Similar to salt used in western tables, nuoc mam is found on Vietnamese tables to season food.
- 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.
- Nuoc Mam Sa Ot – Vietnamese Lemongrass Dipping Sauce. Another popular and fragrant sauce in Vietnam is Nuoc Mam Sa Ot, a lemongrass dipping sauce. This aromatic dipping sauce will please the seafood lover.
VIETNAMESE DIPPING SAUCE (NUOC CHAM) RECIPE | MYRECIPES
From myrecipes.com
- Put sliced chile in a small bowl. Add 1/2 cup warm water, garlic, fish sauce, and lime juice to bowl and whisk to combine.
NUOC CHAM - CULINARY HILL
From culinaryhill.com
- Transfer to a bowl and whisk in the fish sauce, rice vinegar, lime juice, and 1/4 cup (2 fl oz/60 ml) water.
NUOC CHAM (VIETNAMESE DIPPING SAUCE ... - THE WOKS OF …
From thewoksoflife.com
- 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.
- If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!
NUOC CHAM RECIPE | VIETNAMESE DIPPING SAUCE
From feastingathome.com
- 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 (VIETNAMESE DIPPING SAUCE) RECIPE - CHOWHOUND
NUOC CHAM DIPPING SAUCE RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
- In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm water and the hot pepper-vinegar mixture. Stir until the sugar dissolves. Serve at room temperature. Store the sauce in a jar in the refrigerator for up to 3 days.
THE BEST VIETNAMESE DIPPING SAUCE (NUOC MAM CHAM) - SCRUFF ...
VIETNAMESE NUOC CHAM DIPPING SAUCE - ASIAN CAUCASIAN …
From asiancaucasian.com
- In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (ie. more salt).
VIETNAMESE DIPPING FISH SAUCE RECIPE (NUOC MAM CHAM ...
From indonesiaeats.com
VIETNAMESE DIPPING SAUCE - NUOC CHAM {PALEO} - AVOCADO PESTO
From avocadopesto.com
VIETNAMESE DIPPING SAUCE (NUOC CHAM) - WOOLWORTHS TASTE
From taste.co.za
NUOC CHAM (VIETNAMESE DIPPING SAUCE) | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
NUOC CHAM (VIETNAMESE DIPPING SAUCE) - FOOD
From sbs.com.au
BUN CHA (CHAR-GRILLED PORK WITH NOODLES AND NUOC CHAM ...
From sbs.com.au
NUOC MAM CHAM - EASY VIETNAMESE DIPPING SAUCE | …
From wandercooks.com
NUOC CHAM- VIETNAMESE DIPPING FISH SAUCE - EATING WITH BLIM
From eatingwithblim.com
VIETNAMESE DIPPING SAUCE - CACH PHA NUOC CHAM - HELEN LE
From helenrecipes.com
VIETNAMESE DIPPING SAUCES RECIPES: NUOC CHAM AND PEANUT SAUCE
From pepper.ph
NUOC CHAM (VIETNAMESE DIPPING SAUCE) - NZ HERALD
From nzherald.co.nz
NUOC CHAM (VIETNAMESE DIPPING SAUCE) - OLDWAYS
From oldwayspt.org
HOW TO MAKE VIETNAMESE DIPPING SAUCE (NUOC CHAM) - MANILA ...
From manilaspoon.com
SPICY VIETNAMESE CHICKEN SALAD WITH NUOC CHAM - COOKING ...
From cookingwithcocktailrings.com
VIETNAMESE DIPPING SAUCE (NUOC CHAM) RECIPE | MYRECIPES
From myrecipes.com
VIETNAMESE DRESSING AND DIPPING SAUCE (NUOC MAM CHAM ...
From foodiecrush.com
NUOC CHAM (VIETNAMESE DIPPING SAUCE) - SAVEUR
From saveur.com
NUOC CHAM (VIETNAMESE DIPPING SAUCE) - SAUCE RECIPES
From worldrecipes.org
HERBY VIETNAMESE DIPPING SAUCE (NUOC CHAM) RECIPE | DONAL ...
From cookingchanneltv.com
QUICK NUOC CHAM SAUCE – VIETNAMESE DIPPING SAUCE - FLIPPED ...
From flippedoutfood.com
NUOC CHAM - VIETNAMESE DIPPING SAUCE | GLOBALLY FLAVORED
From globallyflavored.com
NUOC CHAM VIETNAMESE DIPPING SAUCE | THE WOODEN BOAT FOOD ...
From replenishgeneralstore.com
NướC CHấM RECIPE (VIETNAMESE DIPPING SAUCE) – TAKES TWO EGGS
From takestwoeggs.com
VIETNAMESE DIPPING SAUCE (NUOC CHAM) - RECIPE - FINECOOKING
From aqfoods.wew.selfip.com
NUOC CHAM VIETNAMESE DIPPING SAUCE - 250ML – ANNEX ...
From annexdistribution.com
VIETNAMESE DIPPING SAUCE (NướC CHấM) - COOK'S ILLUSTRATED
From cooksillustrated.com
NUOC CHAM SAUCE RECIPE : SBS FOOD
From sbs.com.au
NUOC CHAM / NUOC MAM (VIETNAMESE FISH SAUCE DIPPING SAUCE ...
From onolicioushawaii.com
VIETNAMESE FISH SAUCE DIPPING SAUCE (NUOC CHAM / NUOC MAM)
From asianfoodfiesta.com
You'll also love