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 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
SHRIMP SUMMER ROLLS WITH NUOC CHAM
Traditional nuoc cham, a Vietnamese dipping sauce, is much sweeter than the version here, which amps up the lime juice for a tangy twist. If you prefer a sweeter sauce, add an extra tablespoon of sugar.
Provided by Food Network
Categories appetizer
Time 30m
Yield 8 summer rolls
Number Of Ingredients 15
Steps:
- Prepare the rice vermicelli according to the package directions. Drain well and set aside.
- Meanwhile, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice and cold water. Boil the shrimp until bright pink, opaque and just cooked, about 1 1/2 minutes. Drain and transfer to the ice bath. Once cool, slice each shrimp in half lengthwise, pat dry and refrigerate until ready to use.
- Make the nuoc cham by whisking together the lime juice, 1/4 cup water, sugar, fish sauce, garlic and chile in a medium bowl. Set aside.
- To assemble the summer rolls, line a baking sheet with parchment paper. Fill a large skillet with cold water.
- Working one a time, soak a rice paper wrapper in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board. Line up 3 shrimp halves, pink-side down, in the bottom third of the wrapper. Layer with some scallions, carrots, cucumbers, mint, cilantro and basil. Top with a scant 1/4 cup vermicelli and sprinkle with about 1 teaspoon of the peanuts. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down. Repeat with the remaining wrappers and filling ingredients, making sure the rolls are not touching on the baking sheet.
- Cover the finished summer rolls with plastic wrap and refrigerate until ready to serve. Store any remaining vermicelli in an airtight container in the refrigerator.
- Serve the summer rolls with the nuoc cham on the side for dipping.
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.
NUOC CHAM
A classic Vietnamese condiment with a base of fish sauce, nuoc cham brings a bouquet of garlic and chile notes to everything that absorbs it. Extremely versatile, it's served alongside a wide range of dishes, adding heat, sweetness and savor to rice, grilled meat and fish.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 5m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
- Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.
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VIETNAMESE SPRING ROLLS WITH NUOC CHAM - CULINARY HILL
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- Fill a large bowl or a wide skillet with hot water. Working with 1 rice-paper at a time, dip the round in warm water for only 1 second. Lay wrapper on a flat work surface.
- Using a mortar and pestle, grind together the garlic and sugar until the paste forms. Or, combine the ingredients in a mini food processor and process to a paste.
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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.
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