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The words “hassle-free holiday trick” are music to our ears. We partnered with Delta® Faucet to announce their newest addition to the kitchen, ShieldSpray™ Technology. It makes holiday cleanup easy by keeping the splashing contained, so we’re free to entertain more. And we’re celebrating by sharing our favorite make-ahead sauces that’ll add that something extra to all your holiday dinner parties.Sweet, sour, salty, savory, spicy: Nuoc Cham embodies just about every aspect of flavor that our tongues are capable of tasting. This essential Vietnamese fish sauce employs lime juice, sugar, chiles, and sometimes garlic to make a multi-use, multi-dimensional sauce that you can add to so many dishes. We repeat: So. Many. Dishes.
From vegetables, crepes, and noodles to fish and meat, it’s as versatile as they come. Nuoc Cham’s main function is for dipping and condiment use, but it also works for tossing, sautéing, marinating, swirling, and just plain flavoring. (Seriously, you name it!)
You can prepare it early in the day (always a win) and let it sit at room temperature (no extra fridge space required).
Photo by Mark Weinberg
While Vietnamese in origin, Nuoc Cham’s sweet, sour, and salty flavor works well with other cuisines from around Asia. Here are a few menus-the dishes, you could mix and match-that’ll get you using Nuoc Cham regularly.
How to use Nuoc Cham:
Use Nuoc Cham in a suite of dipping sauces for the spicy noodle cake.
Then get to tossing: The cucumber salad and the spicy Thai steak salad would be very happy to marinate in it.
How to use Nuoc Cham:
Repeat after us: Dipping and dressing, dipping and dressing. Spring rolls are a classic pair with Nuoc Cham, and the rice salad wouldn’t be sad to have it as an extra dressing.
Serve it up for dipping with the grilled chicken, and you could even add it to the chicken’s marinade.
How to use Nuoc Cham:
Dip dumplings into Nuoc Cham over and over.
Then, add it to your salad and go back to dipping for the main course of simple, succulent chicken.
We partnered with Delta® Faucet to celebrate their newest addition to the kitchen, ShieldSpray™ Technology. It allows hosts seamless cleanup (be gone, stubborn food specks) without making an even bigger mess (thanks to an innovative shield of water that surrounds the water jet). And all that means more time with guests-plus less time soaking, scrubbing, and shirt swapping.
I love oysters and unfussy sandwiches.
Vietnamese Nuoc Cham Dipping Sauce
What’s in this Vietnamese sauce?
extra-virgin olive oil
Asian fish sauce
lime
sambal oelek (red chili paste)
fresh cilantro and mint
shallots
garlic cloves
brown sugar
Kosher salt
Vietnamese Nuoc Cham dipping sauce is so colorful and flavorful! You’ll want to use this versatile sauce with so many Asian dishes.
How to use Nuoc Cham
Check out these delicious recipes that use Nuoc Cham Dipping Sauce:
Grilled Flank Steak Lettuce Cups with Nuoc Cham: These Grilled Flank Steak Lettuce Cups are the perfect lettuce wrapped meal and are a cinch to make. They are incredibly flavorful and oh, so healthy!
Pan Seared Halibut with Nuoc Cham Slaw: Flaky Pan Seared Halibut is topped with a tangy, spicy slaw with Nuoc Cham dressing for an impressive, healthy dish!
Grilled Baby Octopus with Nuoc Cham: Tender Grilled Baby Octopus combined with a Vietnamese Nuoc Cham dipping sauce make this appetizer dish a winner!
Asian Slaw with Nuoc Cham Dressing: Tangy, sweet and spicy, this Asian Slaw with Nuoc Cham Dressing is perfect as a side dish or on top of any protein like fish, burgers, or chicken!
TIPS & TRICKS
Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.
Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.
Update Notes: This post was originally published on November 19, 2017, but was republished with slight text changes and additions, like step by step instructions and tips in July 2020.
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★
★
★
★
★
5
from
1
reviews
Author:
Asian Caucasian
Prep Time:
10 min
Total Time:
10 min
Yield:
1/3 cup
1
x
Category:
Sauce
Method:
No Cook
Cuisine:
Vietnamese
Print Recipe
Pin Recipe
Description
Nuoc Cham Dipping Sauce is a staple at most Vietnamese tables. Easy to prepare, you can whip this up in about 10 minutes! It’s sweet, sour, salty, savory, and spicy!
Ingredients
Scale
¼ cup
extra-virgin olive oil
1 tablespoon
fish sauce
1 teaspoon
grated lime zest plus juice from 1 lime
1 teaspoon
sambal oelek (red chili paste)
¼ cup
fresh cilantro, finely chopped
¼ cup
fresh mint, finely chopped
1
large shallot, finely chopped
2
garlic cloves, minced
2 teaspoons
brown sugar
Pinch Kosher salt
Instructions
In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (ie. more salt).
Store in the refrigerator for up to three weeks, or freeze for up to six months.
Notes
Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.
Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.
Keywords: Vietnamese, sauce, spicy sauce, dips
Nuoc Cham (Vietnamese Dipping Sauce/Dressing)
Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing. When you think of many Vietnamese dishes, it’s hard to imagine having them without it!
What is Nuoc Cham?
Nuoc cham is salty, sweet, and tangy sauce made from fish sauce, garlic, lime juice, sugar, chilies, and vinegar. It has a signature fish sauce funk/umami and a subtle heat.
Unlike common American-style dipping sauces, it has an almost watery consistency. It is indeed thinned out with water to mellow and meld all the elements together, but don’t let that make you think it’s not flavorful!
An All Purpose Dipping Sauce, Dressing & Condiment
This nuoc cham can play many roles at the dinner table.
It’s also delicious with any grilled meat in general. Dip your meat in it or pour the nuoc cham over a side of rice. Trust me, you’ll be reaching for it mid-meal.
Whether you’re using nuoc cham as a dressing, dipping sauce or even a marinade for meats, it’s so versatile and tasty.
Serving Suggestions!
Here are some dishes that would go great with some nuoc cham on the side!
Or, if you want something even simpler, I really like to make an informal summer salad using one or more of the suggested of the items below:
Salad items:
Any green or red leaf lettuce
Shredded carrot
Shredded daikon radish
Sliced cucumber
Shredded cabbage
Chopped or sliced tomatoes
Sweet green, yellow or red peppers
Additions to make it a meal:
Grilled meat like chicken, pork, or beef
Grilled or poached shrimp
Cold mung bean noodles
Cha gio (fried spring rolls), cut into bite sized pieces
Cold or pan-seared tofu
Aromatics and herbs:
Sliced red onion or shallots
Scallions
Cilantro
Thai basil (or regular basil in a pinch)
Mint
Add just about anything you like to make a tasty salad with this dressing!
One Final Note
If you’d like to make a larger batch of nuoc cham, you can store it in a clean jar (just like regular salad dressing) to have it handy. You can keep it in the refrigerator for up to 2 weeks, but make sure you always use clean utensils when handling it.
Our recipe makes a small portion, but it’s easy to multiply the quantities and make a larger batch. Since it’s so easy to make, though, I generally prefer to make it fresh or the night before.
Nuoc Cham Recipe Instructions
In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce…
And the 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.
If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!
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5
from
6
votes
Nuoc Cham
Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing that pairs with many classic Vietnamese dishes!
Prep:
5
minutes
Total:
5
minutes
Ingredients
▢
1 1/2
tablespoons
palm sugar
(or granulated sugar)
▢
2
tablespoons
hot water
▢
1
tablespoon
fish sauce
▢
1
tablespoon
rice vinegar
▢
1
tablespoon
lime juice
(freshly squeezed)
▢
1
clove
garlic
(minced)
▢
1
tablespoon
red holland chili pepper
(or Thai chili for more heat; sliced/chopped)
Instructions
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.
If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!
nutrition facts
Calories:
13
kcal
(1%)
Carbohydrates:
3
g
(1%)
Protein:
1
g
(2%)
Fat:
1
g
(2%)
Sodium:
242
mg
(10%)
Potassium:
9
mg
Sugar:
2
g
(2%)
Vitamin A:
12
IU
Vitamin C:
3
mg
(4%)
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)
Published: · Modified:
A quick and easy recipe for Vietnamese Dipping Sauce (Nuoc Cham / Nuoc Mam) made with fish sauce with a balance of sweet, sour and salty flavors.
For this Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam) recipe, you can find most of the ingredients at a local grocery store with the exception of fish sauce. If you can’t find fish sauce in the ‘International’ aisle of your grocery store, then you can find it at an Asian grocery store or online – but I highly recommend buying it locally, since fish sauce that has been leaked from a broken bottle during shipping is quite potent and smelly.
Whenever I make Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam), I personally like to use fresh lime juice because of the additional flavor fresh limes give it. However, most Vietnamese dipping sauces made at restaurants usually use white vinegar or rice vinegar, mostly because it’s a lot cheaper to produce. There is absolutely nothing wrong with using vinegar! From time to time I will also use vinegar when I am out of limes at home as well.
SOAK THE GARLIC IN LIME JUICE TO REDUCE THE GARLICKY SPICY BITE
I learned this neat trick through Serious Eats – How to Tame Garlic’s Pungent Flavor. Ah, the beauty of food science! 🙂
This is a completely optional step. If you don’t mind the spiciness and sharp bite from raw garlic then there’s no need to soak the garlic in the lime juice beforehand 🙂
How long you can store this is highly dependent on whether you use vinegar in the sauce. If you are using only fresh lime juice, then I would not keep this for more than a week or two, but is best enjoyed fresh. If there is vinegar in it, you can keep it for about 2 months. Make sure you store it in an airtight jar in the fridge.
DIFFERENT WAYS TO USE NUOC CHAM / NUOC MAM
I like to use this stuff a lot, especially in the summertime so I like to double or triple the batch when I make it. Here are a few things you can serve this with if you have any extra dipping sauce!
DID YOU MAKE THIS VIETNAMESE FISH SAUCE DIPPING SAUCE (NUOC CHAM / NUOC MAM)?
If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!
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All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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