Vietnamese Fish Sauce Recipes

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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

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)



Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) image

This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.

Provided by angelcakes

Categories     Catfish

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 1/2 lbs catfish or 1 1/2 lbs red snapper fillets, cut up into about 4 inch pieces
1/3 cup white sugar
1/4 cup fish sauce (preferably Three Crabs Brand)
4 shallots, thinly sliced
1 tablespoon chopped fresh chili pepper
2 slices ginger, julienned
ground black pepper

Steps:

  • In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
  • Remove pan from heat and stir the fish sauce into the caramel.
  • It will smoke slightly.
  • Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
  • Stir in the shallots, chili and ginger.
  • Add the fish in the caramel sauce and sprinkle with black pepper.
  • Bring to a boil.
  • Reduce the heat to low and cover the pan.
  • Simmer for 30-45 minutes, turning the fish occasionally and carefully.
  • Serve with rice.

Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2

VIETNAMESE FISH SAUCE



Vietnamese Fish Sauce image

This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls.

Provided by Chef Farmer

Categories     Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup vietnamese fish sauce
1 cup water
1/2 cup sugar
3 tablespoons lime juice
2 minced garlic cloves
1/2 teaspoon asian red chili paste or 1/2 teaspoon hot sauce
1/2 cup shredded carrot

Steps:

  • The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the "nhi" signifies a high quality sauce.
  • Mince your 2 cloves of garlic and shred your carrot.
  • Combine with the fish sauce, sugar, water, chili paste and lime juice.
  • Stir until the sugar dissolves. Makes about 2 cups to serve.

Nutrition Facts : Calories 117.5, Fat 0.1, Sodium 2203.6, Carbohydrate 28.8, Fiber 0.5, Sugar 26.9, Protein 1.7

COCO RICO VIETNAMESE FISH SAUCE



Coco Rico Vietnamese Fish Sauce image

Serve with anything and everything-it will get better, spicier, and more Vietnamese-approved over time.

Provided by Nguyen Tran

Yield 2-4 servings

Number Of Ingredients 6

3/4 cup sugar
3/4 cup fish sauce
2 1/2 tablespoons minced garlic
2 Thai chilies, stemmed and finely chopped
1 cup Coco Rico brand soda
1 cup key lime or lime juice

Steps:

  • Let it sit for 30 minutes before using. Refrigerate unused sauce.

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