Nuoc Cham Recipes

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NUOC CHAM SAUCE



Nuoc Cham Sauce image

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

2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3 tablespoons white sugar
2 tablespoons lime juice
4 tablespoons fish sauce
1 cup water

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 (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

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



Nuoc Cham image

(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.

Categories     Sauce     Garlic     Pepper     Quick & Easy     Lemongrass     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6

6 tablespoons fresh lime juice
3 tablespoons Asian fish sauce (preferably nuoc mam)
1/4 cup sugar
1/2 cup warm water
1 garlic clove, forced through a garlic press
2 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and chopped fine (wear rubber gloves)

Steps:

  • In a small bowl stir together all ingredients until sugar is dissolved.

VIETNAMESE DIPPING SAUCE (NUOC CHAM)



Vietnamese Dipping Sauce (Nuoc Cham) image

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

1/4 carrot (2-inch piece)
2 garlic cloves, minced
2 tablespoons sugar
1/2 cup warm water
1/4 cup asian fish sauce
1/4 cup fresh lime juice
2 tablespoons white vinegar
1 red Thai chile, thinly sliced (2-3 more if you like it hot)
1 green onion, chopped

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 DIPPING SAUCE)



Nuoc Cham (Vietnamese Dipping Sauce) image

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

1/2 cup freshly squeezed lime juice (4 to 5 limes)
1/4 cup fish sauce
1/4 cup rice-wine vinegar
2 teaspoons sugar
1 green chile pepper, very thinly sliced

Steps:

  • In a small bowl, combine the lime juice, fish sauce, rice-wine vinegar, sugar, and chile. Transfer to a serving bowl.

NUOC CHAM



Nuoc Cham image

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

2 tablespoons granulated sugar
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 garlic clove, minced
1 to 2 bird's-eye chiles, minced with seeds

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.

NUOC CHAM (VIETNAMESE HOT SAUCE)



Nuoc Cham (Vietnamese Hot Sauce) image

Make and share this Nuoc Cham (Vietnamese Hot Sauce) recipe from Food.com.

Provided by HappyBunny

Categories     Vietnamese

Time 5m

Yield 12 serving(s)

Number Of Ingredients 7

1 garlic clove, minced
1 teaspoon lime peel, minced
1/4 teaspoon red pepper flakes, crushed
2 teaspoons lime juice
2 tablespoons fish sauce
3 tablespoons water
2 teaspoons sugar

Steps:

  • Increase the amount of red pepper flakes to suit taste.
  • Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar.
  • Whisk until all ingredients are blended and sugar is dissolved.
  • Will keep short periods if refrigerated.
  • Serve: Used on vegetables, meats and fish by the Vietnamese.

SIMPLE NUOC CHAM



Simple Nuoc Cham image

This is the basic sauce that almost always appears on the Vietnamese table, where it serves somewhat the same function as salt and pepper in the West. Nuoc cham is frequently presented in individual saucers and diners dip their food in the sauce before eating it.

Provided by Nancy Harmon Jenkins

Categories     condiments

Time 10m

Yield serve 4, 6 or 8 people

Number Of Ingredients 6

10 tablespoons nuoc mam
4 tablespoons sugar
2 lemons
1 tablespoon finely minced garlic
Water to taste
3 tiny hot green or red chili peppers, thinly sliced

Steps:

  • In a 4-cup measuring jug, place the nuoc mam, sugar and the juice of the lemons. Mix well until the sugar has dissolved.
  • Add garlic and stir to mix.
  • Note the quantity of liquid in the measuring jug and add one and a half times that amount in water. Stir well and taste. You may add more of any ingredient. The nuoc cham should have a delicately fishy flavor, sweet and tart at the same time.
  • Add chili peppers.

FISH SAUCE DIP (NUOC CHAM)



Fish Sauce Dip (Nuoc Cham) image

This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

1 teaspoon rice-wine vinegar
1 tablespoon sugar
1 finger-length Thai bird's-eye chile, finely chopped and seeds removed, if desired, for a milder sauce
2 cloves garlic, crushed
1 tablespoon freshly squeezed lime juice
2 tablespoons Vietnamese fish sauce

Steps:

  • In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
  • Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.

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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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