Fish Sauce Dip Nuoc Cham Recipes

CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM)

Classic Vietnamese Dipping Sauce (Nước chấm) image

Try this sweet & tangy classic Vietnamese dipping sauce known as Nước chấm. Made with fish sauce, fresh lime juice, garlic & sugar. A delicious spring roll dipping sauce or vermicelli sauce!

Provided by Jamie

Categories Sauces

Time 5m

Number Of Ingredients 9

Ingredients

¼ cup fish sauce ( - see Note 1; vegetarian option in Note 2)
¼ cup sugar
⅓ cup water
2 Tablespoons lime juice ( - freshly squeezed (about half a lime))
2 teaspoons rice wine vinegar ( - see Note 3)
1 clove garlic ( - finely diced)
1 small Thai chili pepper ( - finely diced)
1 Tablespoon shredded carrot
1 teaspoon chili garlic sauce ( - (optional))

Steps:

Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1204 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

Nuoc Cham (Vietnamese Dipping Sauce) image

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

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

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

NUOC CHAM (VIETNAMESE SPICY DIPPING SAUCE)

Nuoc Cham (Vietnamese Spicy Dipping Sauce) image

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

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

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

FISH SAUCE DIP (NUOC CHAM)

Fish Sauce Dip (Nuoc Cham) image

This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

1 teaspoon rice-wine vinegar
1 tablespoon sugar
1 finger-length Thai bird's-eye chile, finely chopped and seeds removed, if desired, for a milder sauce
2 cloves garlic, crushed
1 tablespoon freshly squeezed lime juice
2 tablespoons Vietnamese fish sauce

Steps:

In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.

FISH DIPPING SAUCE: NUOC CHAM

Fish Dipping Sauce: Nuoc Cham image

Provided by Corinne Trang

Time 40m

Yield 2 cups

Number Of Ingredients 7

Ingredients

5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 or more bird's eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)

Steps:

Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

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