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 (SPRING ROLL SAUCE)
A delicious dipping sauce for spring rolls! I like to put it on pork chops or shrimp too, served over rice. Please Note: The sauce will be very thin. I recommend serving it in individual dishes for each person to dip their spring roll in.
Provided by canarygirl
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, mash garlic and cayenne peppers together with the powdered sugar.
- Add fish sauce, water and lime (or lemon) and mix well.
- This recipe can easily be doubled.
- Add finely shredded carrot and thinly sliced cilantro and green onion for garnish.
SPRING ROLLS WITH NUOC CHAM DIPPING SAUCE
This is a Nigel Slater recipe from The Observer Food Monthly magazine. I haven't made it myself yet, but posted it here for future use and safekeeping, as I thought it sounded great. The sauce is a vegetarian version of the Vietnamese classic. You can also add a little extra crunch by adding some shredded carrot. If you make it let me know what you think please! cooking time includes infusion time for the sauce. (The coriander in the recipe refers to cilantro.)
Provided by -Sylvie-
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Spring Rolls.
- In a bowl with warm water soak the rice noodles until soft, approximately five minutes.
- Drain and mix with the carrot, spring onion, bean shoots.
- garlic and mint.
- On a flat surface lay out a spring roll wrapper and place 1/6 of the mix in the middle.
- Roll the whole thing up, so that it looks like a fat sausage.
- Using a little water, moisten the edges to seal, also folding over the ends.
- Repeat.
- Heat oil in a dep frying pan (make sure the is quite a bit of room between the oil and the top of the pan as it will bubble up when you put the spring rolls in).
- Fry the spring rolls for 2-3 minutes, turning once, until crisp and golden brown.
- Drain of excess fat on kitchen paper.
- Serve hot with dipping sauce.
- For the Dipping Sauce.
- Put the Soy sauce, water, vinegar and sugar in a small pan and heat until it nearly comes to a boil.
- The sugar should dissolve if you stir it well before the sauce boils.
- Remove from heat and leave to cool.
- Once cool add all the other ingredients and leave for at least an hour to infuse before serving.
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- In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.
- When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.
- If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!
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