Nuoc Cham Dipping Sauce Recipes
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
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
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
NUOC CHAM SAUCE
A classic Vietnamese dipping sauce. Serve with grilled lemon grass beef (Bo Nuang Xa).
Provided by Ben S.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.
Nutrition Facts : Calories 31.9 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 731.1 mg, Sugar 6.7 g
NUOC CHAM: FISH DIPPING SAUCE
This is probably the most important sauce in Vietnamese cooking, used as a dipping sauce with many dishes, including spring rolls, crepes, grilled meats and seafood. For a spicier sauce, mince rather than slice the chilies and garlic. Any leftover sauce can be refrigerated for up to 2 weeks.
Provided by Corinne Trang
Time 30m
Yield 2 cups
Number Of Ingredients 7
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, chile, and shallot if using, and let stand for 30 minutes before serving.
NUOC CHAM DIPPING SAUCE
Steps:
- Whisk together the lime juice, fish sauce, sugar, sriracha, garlic and 3 tablespoons water in a small bowl. Refrigerate until ready to use.
NUOC CHAM (FISH DIPPING SAUCE)
Provided by Corinne Trang
Number Of Ingredients 7
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.
NUOC CHAM DIPPING SAUCE
Reserve one-third cup for the mango salad; serve the rest with the black-pepper beef in our Cool and Easy Vietnamese Menu.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Time 15m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine garlic, chiles, and sugar in a bowl and add hot water, stirring until sugar has dissolved. Stir in fish sauce and vinegar, then stir in lime zest and juice until combined.
NUOC CHAM DIPPING SAUCE
Provided by Molly O'Neill
Categories condiments, side dish
Time 5m
Yield Two and one-half cups
Number Of Ingredients 8
Steps:
- Put the chilies in a bowl with the vinegar. (If using flakes, soak them in the vinegar for about 2 minutes.) Add the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm water, until the sugar is dissolved. Serve at room temperature. The sauce can be refrigerated for up to 3 days.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 0 grams, Carbohydrate 24 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 2272 milligrams, Sugar 22 grams
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