Nuoc Mam Gung Recipes

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NUOC MAM GUNG

I enclose a recipe for Nuoc Mam Gung, a Thai sauce which can be used for dipping or as a kind of salad dressing (in small amounts; it's HOT!). At home we often have it with prawns grilled with garlic and chilis and a salad made from lettuce, finely sliced onion and coriander (cilantro in the States?). Nuoc Mam Gung

Provided by Liz29298

Categories     Thai

Yield 1 batch

Number Of Ingredients 6



Nuoc Mam Gung image

Steps:

  • Put the lot in a food processor and whizz until liquid.
  • Taste, and add more lime/Nam Pla if you think it needs it. Thanks, Liz Ling

1 piece ginger, peeled (5 cm piece)
2 tablespoons caster sugar
2 birds eye chiles
2 cloves garlic
1/2 lime, peeled and sectioned
2 tablespoons nam pla (fish sauce, available from oriental supermarkets)

VIETNAMESE GINGER FISH SAUCE - NUOC MAM GUNG

Make and share this Vietnamese Ginger Fish Sauce - Nuoc Mam Gung recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7



Vietnamese Ginger Fish Sauce - Nuoc Mam Gung image

Steps:

  • Combine all ingredients together in a container.

Nutrition Facts : Calories 157.2, Fat 0.7, SaturatedFat 0.1, Sodium 7082.6, Carbohydrate 33.7, Fiber 2.4, Sugar 23.7, Protein 7.7

4 teaspoons minced gingerroot
3 large red chilies, minced
2 cloves garlic, minced
3 teaspoons sugar
5 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup water

GRILLED SALMON WITH CHILI-LIME SAUCE (CA NUONG GUNG; NUOC MAM CH

The same marinade works with other meaty fish, or shrimp, and the sauce is grand even with plain rice. Recipe from the Quick and Easy Vietnemese Cook Book. Cook time does not include MARINATING time.

Provided by Ck2plz

Categories     Vietnamese

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14



Grilled Salmon With Chili-Lime Sauce (Ca Nuong Gung; Nuoc Mam Ch image

Steps:

  • To marinate fish, in a medium bowl, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar. Stir to dissolve the sugar and mix everything well. Place the salmon fillets in the bowl and turn to coat with the marinade. Cover and set aside for 20 to 30 minutes, or cover and refreigerate for up to 1 day.
  • To prepare the sauce, combine all the ingredients in a small bowl(last 6 ingredients on the list above).
  • Stir to dissovle the sugar and mix everything well. Place on the serving platter you will use for the fish.
  • To cook the fish, build a hot charcoal fire, preheat a gas grill, or preheat the oven to 375 degrees. Place the fish steaks carefully on the grill and grill for about 5 minutes each side, or until cooked to your liking, or bake about 15 minutes. transfer to the serving platter alongside the Chili-lime sauce and serve hot or warm.

Nutrition Facts : Calories 394.9, Fat 17.3, SaturatedFat 2.7, Cholesterol 85.3, Sodium 3303.1, Carbohydrate 17.9, Fiber 0.3, Sugar 14.4, Protein 40.9

2 tablespoons vegetable oil
2 tablespoons coarsley chopped fresh ginger
1 tablespoon garlic
1 tablespoon chopped shallots or 1 tablespoon onion
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 3/4 tuna, halibut or 1 3/4 other meaty fish
1/4 cup fish sauce
3 tablespoons freshly squeezed lime juice or 3 tablespoons white vinegar
2 tablespoons water
2 tablespoons sugar
1/4 chili-garlic sauce or 1/4 hot sauce
1 tablespoon thinly sliced green onion

NUOC MAM CHAM - DIPPING FISH SAUCE

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



Nuoc Mam Cham - Dipping Fish Sauce image

Steps:

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

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

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  • In a small sauce pot, boil 1/2 cup of water with 1/4 cup of sugar on low heat until it's completely dissolved. Once dissolved, set aside to let cool.
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