Best 2 Nuoc Mam Gung Recipes

Nuoc mam gung, a fermented shrimp paste, is a quintessential ingredient in Vietnamese cuisine, adding a unique umami flavor and pungent aroma to dishes. Made from fresh shrimp, salt, and water, this paste undergoes a lengthy fermentation process that can last up to several months, resulting in a complex and savory condiment. Whether used as a dipping sauce, marinade, or cooking ingredient, nuoc mam gung elevates the flavors of various Vietnamese dishes, from the classic bun cha to the aromatic pho. In this comprehensive guide, we will explore the art of making nuoc mam gung at home, providing detailed instructions and insightful tips to ensure a successful and flavorful outcome.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE GINGER FISH SAUCE - NUOC MAM GUNG

Vietnamese Ginger Fish Sauce - Nuoc Mam Gung image

Make and share this Vietnamese Ginger Fish Sauce - Nuoc Mam Gung recipe from Food.com.

Provided by PalatablePastime

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

4 teaspoons minced gingerroot
3 large red chilies, minced
2 cloves garlic, minced
3 teaspoons sugar
5 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup water

Steps:

Combine all ingredients together in a container.

Nutrition Facts : Calories 157.2, Fat 0.7, SaturatedFat 0.1, Sodium 7082.6, Carbohydrate 33.7, Fiber 2.4, Sugar 23.7, Protein 7.7

NUOC MAM GUNG

Nuoc Mam Gung image

I enclose a recipe for Nuoc Mam Gung, a Thai sauce which can be used for dipping or as a kind of salad dressing (in small amounts; it's HOT!). At home we often have it with prawns grilled with garlic and chilis and a salad made from lettuce, finely sliced onion and coriander (cilantro in the States?). Nuoc Mam Gung

Provided by Liz29298

Categories Thai

Yield 1 batch

Number Of Ingredients 6

Ingredients

1 piece ginger, peeled (5 cm piece)
2 tablespoons caster sugar
2 birds eye chiles
2 cloves garlic
1/2 lime, peeled and sectioned
2 tablespoons nam pla (fish sauce, available from oriental supermarkets)

Steps:

Put the lot in a food processor and whizz until liquid.
Taste, and add more lime/Nam Pla if you think it needs it. Thanks, Liz Ling

Tips:

Choose the right fish sauce: Not all fish sauces are created equal. Look for a brand that uses anchovies or sardines as its main ingredient and that has a clear, amber color. Avoid sauces that are cloudy or have a strong odor.
Use fish sauce sparingly: A little fish sauce goes a long way. Start with a small amount and add more to taste. Too much fish sauce can make your dish taste overly salty and fishy.
Use fish sauce in a variety of dishes: Fish sauce is not just for Vietnamese cuisine. It can be used to add umami flavor to a variety of dishes, including stir-fries, soups, stews, and marinades.
Experiment with different types of fish sauce: There are many different types of fish sauce available, each with its own unique flavor profile. Try a few different types to find one that you like. Some popular types of fish sauce include:
- Vietnamese fish sauce
- Thai fish sauce
- Korean fish sauce
- Japanese fish sauce

Conclusion:

Fish sauce is a versatile and flavorful ingredient that can be used to add umami flavor to a variety of dishes. It is an essential ingredient in many Vietnamese dishes, but it can also be used in Thai, Korean, and Chinese cuisine. If you are looking for a way to add depth and flavor to your dishes, fish sauce is a great option. Just be sure to use it sparingly and experiment with different types to find one that you like.