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)
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
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
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
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
VIETNAMESE PEANUT SAUCE - DIPPING SAUCE FOR FRESH SPRING ROLLS
I haven't tried this, but it's supposed to be a great dipping sauce for Vietnamese-style fresh spring rolls. I found it on the Kitchen Chick blog, and it is apparently adapted from "Foods of Vietnam" by Nicole Routhier. If you are gluten-free you can find gluten-free hoisin sauces made by brands such as Kame or Premier Japan.
Provided by Whats Cooking
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and add the garlic, chili paste, and tomato paste.
- Fry until garlic is golden brown.
- Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter.
- Bring to a boil.
- Reduce the heat and simmer for 3 minutes.
- Garnish with the ground peanuts.
Nutrition Facts : Calories 141.3, Fat 10.2, SaturatedFat 1.7, Cholesterol 0.3, Sodium 378.4, Carbohydrate 9.7, Fiber 1.6, Sugar 5, Protein 4.6
DIPPING SAUCE FOR VIETNAMESE SPRING ROLLS (SAUCE ONLY)
I LOVE soft spring rolls. So healthy and refreshing. The recipe that I use faithfully (in my appetizer cookbook) has a sauce that is ok, but I never LOVED the sauce like I love the rolls. I think the rice wine vinegar is too prevelant. I stumbled across this sauce recipe in Cooking Light and think the addition of the sesame oil is going to balance the vinegar out beautifully. Can't wait to try it!
Provided by Lakerdog2
Categories Sauces
Time 5m
Yield 1 1/2 tbsps, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl and wisk.
- Serve with soft spring/summer rolls!
Nutrition Facts : Calories 16, Fat 1.1, SaturatedFat 0.2, Sodium 290.8, Carbohydrate 1.6, Sugar 1.6
VIETNAMESE DIPPING SAUCE
An easy Nuoc Cham recipe - Vietnamese Dipping Sauce. This recipe originally accompanied Crispy Spring Rolls. Nuoc cham is a must at every Vietnamese table, no matter what is served.
Provided by Mai Pham
Categories Sauce Garlic Pepper No-Cook Quick & Easy Lime
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
- NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.
100% AUTHENTIC VIETNAMESE DIPPING SAUCE (NUOC CHAM)
I got this recipe from my mom (born and raised in Vietnam), who was passed this recipe from my grandmother. There are many different ways to make this dipping sauce (Nuoc Cham), and most recipes differ from family to family. I have yet to find one as good as my own family's. It has the sweet, the sour and the spicy. Please note that this recipe makes quite a lot, but it keeps very well in the fridge (a few months at least). My mother stores it in a clean 2 Liter pop bottle, but I usually use a large mason jar. This recipe is typically used to dip either spring rolls, or fresh salad rolls in Vietnam. It can also be used as a great salad dressing for rice noodle salads.
Provided by MissMay
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine lime juice, garlic and white vinegar. Allow the 3 ingredients to sit and marry for at least 10 minutes.
- Add in water, fish sauce, sugar and chili sauce.
- Mix well, adding either more sugar or water to adjust the taste.
- This can be used immediately, but is definitely more flavorful when refrigerated overnight, and much much tastier once it's been in the fridge for a week.
Nutrition Facts : Calories 235.3, Fat 0.1, Sodium 2636.9, Carbohydrate 57.4, Fiber 0.3, Sugar 51.8, Protein 2.6
SUMMER ROLLS W / VIETNAMESE DIPPING SAUCE
This recipe from Martha TV kitchen is fabulous, and has become a regular in my summer cooking. If unable to find pencil-thin asparagus, you can slice one larger into two pieces. Also, teriyaki, could replace soy....y'all know the cooking routine....whatever ya got goes! Warning! you take these to a party as I did last night,,,,one guy singlehandedly ate almost all of them...in other words...addictive! Enjoy!
Provided by Penuchek
Categories Vegetable
Time 1h15m
Yield 16 appetizers, 16 serving(s)
Number Of Ingredients 27
Steps:
- Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
- In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
- Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
- Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
- Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
- Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
- Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.
Nutrition Facts : Calories 63.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 6.4, Sodium 279.3, Carbohydrate 11.9, Fiber 1, Sugar 4.7, Protein 1.7
VIETNAMESE DIPPING SAUCE
This Vietnamese dipping sauce is the perfect accompaniment to our summer rolls recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Number Of Ingredients 9
Steps:
- On a work surface, crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
- Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use.
VIETNAMESE DIPPING SAUCE
Provided by Molly O'Neill
Categories easy, condiments, appetizer
Time 17m
Yield 6 servings
Number Of Ingredients 12
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
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