Best 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
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 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
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
VIETNAMESE DIPPING SAUCE (NUOC CHAM)
Provided by Nina Simonds
Categories condiments
Time 10m
Yield 1 cup (for 20 rolls)
Number Of Ingredients 6
Steps:
- Soak red peppers or chili flakes in the juice for 2 minutes.
- Add the fish sauce, sugar and garlic, and stir to dissolve the sugar.
- Pour into a serving bowl, and add the shredded carrots.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 2835 milligrams, Sugar 30 grams
FISH DIPPING SAUCE: NUOC CHAM
Provided by Corinne Trang
Time 40m
Yield 2 cups
Number Of Ingredients 7
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.
NUOC CHAM (VIETNAMESE DIPPING SAUCE)
This salty-sour concoction appears on every table in Vietnam, and is used as freely as salt and pepper. As an all-purpose condiment, it gets splashed, drizzled or sloshed over all types of dishes. You can make it ahead, and it keeps well in the fridge for several days.
Provided by Leggy Peggy
Categories Sauces
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the hot water and grated palm sugar (be sure to pack the grated sugar into the tablespoon so you have enough sweetening). Stir until sugar dissolves.
- Add remaining ingredients and stir well.
Nutrition Facts : Calories 10, Sodium 472.6, Carbohydrate 2.2, Fiber 0.1, Sugar 1.6, Protein 0.4
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: 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 MAM CHAM - DIPPING FISH SAUCE
Make and share this Nuoc Mam Cham - Dipping Fish Sauce recipe from Food.com.
Provided by Nat Da Brat
Categories Sauces
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Boil water with vinegar and sugar; allow it to cool.
- Combine garlic, peppers, and add mixture.
- Stir in the fish sauce.
NUOC CHAM SAUCE - DIPPING FISH SAUCE
Make and share this Nuoc Cham Sauce - Dipping Fish Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Boil water with vinegar and sugar; allow it to cool.
- Combine garlic, peppers, and add mixture.
- Stir in the fish sauce.
Nutrition Facts : Calories 161, Fat 0.1, Sodium 4636.6, Carbohydrate 38, Fiber 0.3, Sugar 36, Protein 3.4
NUOC CHAM (VIETNAMESE DIPPING SAUCE)
This dipping sauce is rich with such classic Vietnamese flavors as rice-wine vingar, fish sauce, garlic, and chile peppers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine the lime juice, fish sauce, rice-wine vinegar, sugar, and chile. Transfer to a serving bowl.
VIETNAMESE DIPPING SAUCE--VEGAN NUOC CHAM ALTERNATIVE
Adapted from Hot Sour Salty Sweet. This is not meant to replicate the flavor of Nuoc Cham, which uses fish sauce, but can be used in the same way.
Provided by Chocolatl
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce and rice wine in a small bowl.
- Place garlic and lemongrass in a mortar and pound into a paste.
- Add garlic mixture to soy mixture.
- Stir in cinnamon and chile.
- Stir in oil, sugar and salt and mix well.
- Store refrigerated in a tightly-covered container for up to 3 days.
NUOC CHAM (VIETNAMESE CHILI SAUCE FOR DIPPING)
Make and share this Nuoc Cham (Vietnamese Chili Sauce for Dipping) recipe from Food.com.
Provided by Lavender Lynn
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition.
Nutrition Facts : Calories 303.1, Fat 1.9, SaturatedFat 0.2, Sodium 11343.9, Carbohydrate 61.7, Fiber 6.1, Sugar 38.7, Protein 15.8
VIETNAMESE DIPPING SAUCE 3 (NUOC CHAM)
Steps:
- 1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste. 2) Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
VIETNAMESE DIPPING SAUCE (NUOC CHAM) RECIPE
Steps:
- 1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste. 2) Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
NUOC CHAM DIPPING SAUCE
Steps:
- Stir together sugar and water in a bowl until sugar is dissolved. Stir in remaining ingredients and chill, covered, at least 2 hours to allow flavors to develop. Bring to room temperature before serving (this will take about 1 hour).
NUOC CHAM (FISH DIPPING SAUCE)
Steps:
- Whisk together sugar, 3 tbsp. water, fish sauce, and lime juice until sugar is completely dissolved. Add garlic, chiles, and shallot; let stand for 30 minutes before serving.
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.
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.
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