Nuoc Mam Cham Dipping Fish Sauce Recipes

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

Nuoc Cham (Vietnamese Spicy Dipping Sauce) image

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

Ingredients

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

NUOC CHAM (FISH DIPPING SAUCE)

Provided by Corinne Trang

Number Of Ingredients 7

Nuoc Cham (Fish Dipping Sauce) image

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, chili and shallot (if using), and let stand for 30 minutes before serving.

Ingredients

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 chilies, seeded, and sliced or minced
1 shallot, peeled, thinly sliced, rinsed and drained (optional)

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

Nuoc Cham image

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.

Ingredients

2 tablespoons granulated sugar
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 garlic clove, minced
1 to 2 bird's-eye chiles, minced with seeds

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

Nuoc Cham (Vietnamese Dipping Sauce) image

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

Ingredients

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