Best 17 Nuoc Cham Recipes

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

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.

NUOC CHAM SAUCE

Steps:

• In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.

VIETNAMESE DIPPING SAUCE (NUOC CHAM)

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.

FISH SAUCE DIP (NUOC CHAM)

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.

NUOC CHAM (VIETNAMESE SPICY FISH SAUCE)

Steps:

• Mash peppers, garlic and sugar into a paste, using mortar and pestle.
• Add the fish sauce, lime juice and water.
• Blend well.
• Seal and refrigerate.

NUOC MAM CHAM - DIPPING FISH SAUCE

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

Steps:

• Boil water with vinegar and sugar; allow it to cool.
• Combine garlic, peppers, and add mixture.
• Stir in the fish sauce.

NUOC CHAM (VIETNAMESE HOT SAUCE)

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.

VIETNAMESE DIPPING SAUCE--VEGAN NUOC CHAM ALTERNATIVE

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.

GRILLED VIETNAMESE PORK WITH VERMICELLI NOODLES AND NUOC CHAM

Steps:

• 1. Place pork in the freezer until it firms slightly, 45 to 60 minutes. Remove the pork from the freezer, thinly slice and place in a large ziploc bag. 2. In a small bowl, mix the ingredients for the marinade. Pour marinade into the bag with the pork and seal, removing as much air as possible. Place in the refrigerator and allow to marinate for one hour to overnight. 3. In a small bowl, mix the ingredients for the sauce. Place in the refrigerator until ready to use. 4. Right before grilling, bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook until tender, about 2 to 4 minutes. Drain the noodles and rinse with cold water to stop the cooking process, set aside. 5. Remove the pork from the fridge. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill pork immediately over the hot fire until cooked through and charred well on both sides, about 5 to 10 minutes. Remove pork to a plate. 6. To assemble, place noodles in bowl or on a plate, then top with the grilled pork, lettuce and mint. Drizzle with the sauce and enjoy!

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.

SIMPLE NUOC CHAM

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.

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 (SPRING ROLL SAUCE)

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.

DIPPING SAUCE WITH GINGER (NUOC CHAM GUNG)

Steps:

• Whisk together ingredients in a small bowl until sugar dissolves.
• Let sit at room temperature for a few hours to allow flavors to blend then use or refrigerate.

SPRING ROLLS WITH NUOC CHAM DIPPING SAUCE

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

Steps:

• Combine chile, garlic, ginger, sugar, lime juice, and fish sauce in a small bowl. Season with more chile and sugar, if desired, or add water by the tablespoon if needed to soften flavors.