Spring Rolls With Nuoc Cham Dipping Sauce Recipes

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 (SPRING ROLL SAUCE)

Nuoc Cham (spring roll sauce) image

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

Ingredients

4 tablespoons nuoc nam (fish sauce)
2 cloves garlic
2 1/2 tablespoons powdered sugar
3 dried red peppers (the tiny ones)
1/2 limes, juice of or 1/2 lemon, juice of
1/4 cup water, maybe a little less

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

Spring Rolls With Nuoc Cham Dipping Sauce image

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

Ingredients

40 g rice noodles
5 spring onions, mainly the white parts, chopped finely
2 carrots, peeled and cut to matchstick size
1 1/4 cups bean sprouts (the recipe calls for 2 large handfuls)
2 garlic cloves, peeled and cut into fine slivers
18 mint leaves, torn into small pieces
6 large egg roll wraps
oil, for frying
2 small hot red chili peppers, chopped very finely
1 tablespoon dark soy sauce
6 tablespoons water
3 tablespoons rice vinegar
4 tablespoons caster sugar
1 large lime, juice of
1 bunch coriander leaves, chopped

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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