Vietnamese Dipping Sauce For Pepper Shrimp Recipes

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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



Vietnamese Dipping Sauce (Nuoc Cham) image

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

1/4 carrot (2-inch piece)
2 garlic cloves, minced
2 tablespoons sugar
1/2 cup warm water
1/4 cup asian fish sauce
1/4 cup fresh lime juice
2 tablespoons white vinegar
1 red Thai chile, thinly sliced (2-3 more if you like it hot)
1 green onion, chopped

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

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

VIETNAMESE DIPPING SAUCE FOR PEPPER SHRIMP

Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 5



Vietnamese Dipping Sauce for Pepper Shrimp image

Steps:

  • In a small bowl, combine lime juice, fish sauce, vinegar, sugar, and chile. Transfer to a serving bowl.

1/4 cup freshly squeezed lime juice, (about 2 limes)
2 tablespoons fish sauce
2 tablespoons rice-wine vinegar
1 teaspoon sugar
1/2 green chile pepper, such as serrano, very thinly sliced

MAI'S LIGHT VIETNAMESE DIPPING SAUCE

Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses this dipping sauce for her Rice Rolls with Shrimp and Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 6



Mai's Light Vietnamese Dipping Sauce image

Steps:

  • Make shrimp broth: Combine shrimp shells and 2 cups water in small pan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain, and set aside to cool.
  • Measure 1 cup shrimp broth, and place in a bowl. Add fish sauce, sugar, vinegar, and chiles; stir well. The sauce will keep, refrigerated in a covered jar, for up to 2 weeks.

1 cup raw shrimp shells
2 cups water
3 1/2 tablespoons Asian fish sauce
1/4 cup sugar
1 teaspoon rice vinegar
1 to 2 Thai bird chiles or 1/2 serrano chile, cut into thin rings

VIETNAMESE DIPPING SAUCE

A dipping sauce for rice rolls and for barbecued chicken, beef, pork or fish. Perfect for salads as is, or mix with a little vegetable oil. Make smaller quantities with lime or lemon juice but refrigerate as this will not last as the rice vinegar version does.

Provided by BALISAL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6



Vietnamese Dipping Sauce image

Steps:

  • In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

Nutrition Facts : Calories 29.5 calories, Carbohydrate 6.9 g, Protein 0.7 g, Sodium 1094.4 mg, Sugar 6.8 g

1 cup fish sauce
¾ cup rice vinegar
3 tablespoons water
½ cup white sugar
½ teaspoon garlic powder
1 dried red chile pepper, seeded and thinly sliced

VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE

Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!

Provided by LifeIsGood

Categories     Vietnamese

Time 1h30m

Yield 20 rolls

Number Of Ingredients 23



Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce image

Steps:

  • Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
  • In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
  • One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
  • To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
  • Lay 2 pieces of shrimp on top, then tuck and roll it over again.
  • Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
  • To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
  • Serve the shrimp rolls with the sweet chili dipping sauce.

3 ounces vietnamese cellophane noodles, cooked according to pkg. directions
2 cups bean sprouts
2 carrots, thinly sliced
1 large beet, thinly sliced
1 fresh red chili pepper, cut into circles
1/4 cup fresh cilantro, chopped
3/4 cup salted peanuts, chopped
2 teaspoons sesame oil
1 lime, juice of
sea salt & freshly ground black pepper, to taste
1 teaspoon sugar
20 (8 inch) round rice paper sheets
20 cooked medium shrimp, tails off, halved lengthwise
40 mint leaves
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juice of
1 teaspoon garlic, minced
1 teaspoon sambal oelek (red chili paste)
2 tablespoons grated carrots
2 tablespoons grated daikon radishes

VIETNAMESE DIPPING SAUCE

Provided by Molly O'Neill

Categories     easy, condiments, appetizer

Time 17m

Yield 6 servings

Number Of Ingredients 12



Vietnamese Dipping Sauce image

Steps:

  • Warm 3 tablespoons of the peanut oil in a heavy-bottomed skillet until nearly smoking. Add the peanuts and stir. Remove from the heat and continue stirring until the peanuts are toasted and then allow to cool.
  • Place the peanuts in a food processor and puree to a rough paste. Add the chili peppers, ginger, garlic, coconut milk, soy and fish sauces, sugar, lime juice and salt. Puree until almost smooth. Place the peanut mixture into a bowl and, with a wooden spoon, stir in the remaining peanut oil until the sauce has a nice sheen. Stir in the minced coriander. Use the sauce as a dip for grilled meat, or as a sauce for cold noodle salad.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 33 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 418 milligrams, Sugar 2 grams

1 cup peanut oil
1/2 cup fresh peanuts
2 fresh green chili peppers
2 tablespoons fresh minced ginger
4 garlic cloves, peeled
1/3 cup coconut milk
2 teaspoons dark soy sauce
4 teaspoons Vietnamese fish sauce
1 teaspoon sugar
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/2 cup minced fresh coriander

VIETNAMESE DIPPING SAUCE

Provided by Jill Norman

Categories     Sauce     Citrus     Garlic     No-Cook     Quick & Easy     Lime     Hot Pepper     Gourmet

Number Of Ingredients 6



Vietnamese Dipping Sauce image

Steps:

  • Stir together all ingredients.

2 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons water
2 tablespoons sugar
1 garlic clove, finely chopped
1 small hot red or green chile, finely chopped

SALT, PEPPER, AND LEMON DIPPING SAUCE

Provided by Pauline Nguyen

Categories     Condiment/Spread     Sauce     Vegetarian     Lemon     Vegan

Yield Makes 2 tablespoons

Number Of Ingredients 3



Salt, Pepper, and Lemon Dipping Sauce image

Steps:

  • Combine all the ingredients and mix well.

2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1 teaspoon fine white pepper

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