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Recipe Instructions
The red stuff can be had in stores. It comes in a clear plastic bottle with a green lid and a red rooster on the plastic. Or in smaller glass jars. It’s called “Tuong ot toi Viet Nam” (tung ot toy) and is nothing more than red chiles mashed up with a bit of garlic. You could easily make it by smashing up a handful of the little red hot peppers and a couple of cloves of garlic in a mortar and pestle. There’s a similar Filipino sauce called “Sambal Oeleck”–virtually the same but with the addition of vinegar. Here’s my favorite recipe for nuoc cham. I have some variants if you’d like to see those too. I use it on a lot of stuff–it’s very good with poached or white cooked chicken, thousand year eggs, shrimp chips.
Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition. This makes enough for 2 to 4 people. I almost always double the recipe just to make sure there’s enough. I’ve kept it for long periods of time but unless you freeze it, it’s past it’s prime after a few days.
From “Great Asia Steambook” by Irene Wong. Published by Taylor and Ng, distributed by Random House. 1977. ISBN 0-912738-11-1.
This is a basic chili sauce used for a dip for chicken or whatever. Variations of this are found in Cambodia, Thailand and other Southeast Asian countries. You can fiddle with it endlessly. This is a good starting point. The proportions shown here produce what I consider a mildly warm dip. I generally use two to six times as many chilies, depending on their strength and how hot I want it.
VARIATIONS: Use green serrano chilies instead of dried red ones, thinly slice a red or green chili into rounds and toss them in, lime juice instead of the lemon juice or palm sugar instead of granulated. If you make it in a food processor, don’t over process. It should have small chunks of each ingredient rather than being a homogeneous liquid. The taste is sour and hot, very puckery. It’s great with poached or steamed chicken, duck or game hens. Much better with basically bland dishes rather than something like curry which has it’s own blend of spices. Good with Chinese white-cut chicken or Steamed Ginger Chicken with Black Bean sauce. It’s truly addictive and I often serve it with meals that are not Oriental in origin. Should be good with a firm- fleshed white fish or boiled shrimp or crab. Fish sauce is a liquid made with anchovies and salt. It’s not really fishy tasting. Look for it in the oriental section of supermarkets or at markets catering to Asian clientele. Tiparos is a good brand made in the Philippines. I prefer Thai or Vietnamese fish sauce, but they’ll probably be harder to find. A timesaver is to combine large quantities of the liquid ingredients and store them in the fridge. Then, when you want some Nuoc Cham, just chop up the chilies and garlic, pound them with the sugar and add them to the liquid.
Nuoc Cham (Vietnamese Chili Sauce For Dipping) Recipe
Recipe Instructions
The red stuff can be had in stores. It comes in a clear plastic bottle with a green lid and a red rooster on the plastic. Or in smaller glass jars. It’s called “Tuong ot toi Viet Nam” (tung ot toy) and is nothing more than red chiles mashed up with a bit of garlic. You could easily make it by smashing up a handful of the little red hot peppers and a couple of cloves of garlic in a mortar and pestle. There’s a similar Filipino sauce called “Sambal Oeleck”–virtually the same but with the addition of vinegar. Here’s my favorite recipe for nuoc cham. I have some variants if you’d like to see those too. I use it on a lot of stuff–it’s very good with poached or white cooked chicken, thousand year eggs, shrimp chips.
Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition. This makes enough for 2 to 4 people. I almost always double the recipe just to make sure there’s enough. I’ve kept it for long periods of time but unless you freeze it, it’s past it’s prime after a few days.
From “Great Asia Steambook” by Irene Wong. Published by Taylor and Ng, distributed by Random House. 1977. ISBN 0-912738-11-1.
This is a basic chili sauce used for a dip for chicken or whatever. Variations of this are found in Cambodia, Thailand and other Southeast Asian countries. You can fiddle with it endlessly. This is a good starting point. The proportions shown here produce what I consider a mildly warm dip. I generally use two to six times as many chilies, depending on their strength and how hot I want it.
VARIATIONS: Use green serrano chilies instead of dried red ones, thinly slice a red or green chili into rounds and toss them in, lime juice instead of the lemon juice or palm sugar instead of granulated. If you make it in a food processor, don’t over process. It should have small chunks of each ingredient rather than being a homogeneous liquid. The taste is sour and hot, very puckery. It’s great with poached or steamed chicken, duck or game hens. Much better with basically bland dishes rather than something like curry which has it’s own blend of spices. Good with Chinese white-cut chicken or Steamed Ginger Chicken with Black Bean sauce. It’s truly addictive and I often serve it with meals that are not Oriental in origin. Should be good with a firm- fleshed white fish or boiled shrimp or crab. Fish sauce is a liquid made with anchovies and salt. It’s not really fishy tasting. Look for it in the oriental section of supermarkets or at markets catering to Asian clientele. Tiparos is a good brand made in the Philippines. I prefer Thai or Vietnamese fish sauce, but they’ll probably be harder to find. A timesaver is to combine large quantities of the liquid ingredients and store them in the fridge. Then, when you want some Nuoc Cham, just chop up the chilies and garlic, pound them with the sugar and add them to the liquid.
Vietnamese Dipping Sauce (Nuoc Cham)
259
This Vietnamese Dipping Sauce (Nuoc Cham) is one of my favorite Paleo and Keto salad dressings. From spring roll dipping sauce to noodle dishes. This is the must-have condiment for Vietnamese food lovers!
Use my Keto Nuoc Cham for Vietnamese noodle salad, Vietnamese air fryer chicken wings, and Vietnamese lemongrass chicken!
Nuoc Cham is a sweet, sour, and salty condiment that is served with virtually every Vietnamese dish. I love using it as a dipping sauce for my Paleo spring rolls or drizzle it over Vietnamese lemongrass chicken noodle bowls. Today’s Vietnamese dipping sauce recipe is for keto and paleo users.
Nước Chấm Pronunciation
Nuoc [nook] Cham [chum]
How long does nuoc cham last in the fridge?
If store in a glass and airtight container in the fridge, nuoc cham should last 3-4 weeks. The chili and garlic flavor might become stronger overtime. Use a clean spoon every time to keep the sauce fresh.
Does fish sauce have shellfish?
I only use one brand of fish sauce – Red Boat – and it contains dry anchovies and sea salt. Red Boat fish sauce does not have shellfish and it’s my go-to for Thai and Vietnamese cookings.
How do you make Vietnamese dipping fish sauce?
To make Paleo and Keto Vietnamese Sauce (Nuoc Cham), you’ll need –
Lime juice
Fish sauce
Rice vinegar
Warm water
Keto honey (product link in profile), honey, or maple syrup
Garlic cloves
Thai chilis or serrano chili pepper
Vietnamese Dipping Sauce Pairings
More Healthy Easy Paleo Salad Dressings
5
from
17
votes
Vietnamese Dipping Sauce (Nuoc Cham) – Paleo Keto
This Vietnamese Dipping Sauce (Nuoc Cham) is one of my favorite Paleo and Keto salad dressings. From spring roll dipping sauce to noodle dishes. This is the must-have condiment for Vietnamese food lovers! Makes about 3/4 cup.
Print Pin
The nutritional label is calculated per tablespoon with Keto honey.
Nutrition
Serving:
1
tbsp
,
Calories:
10
kcal
,
Carbohydrates:
3
g
,
Protein:
1
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
1
g
,
Sodium:
295
mg
,
Potassium:
16
mg
,
Fiber:
1
g
,
Sugar:
3
g
,
Vitamin A:
3
IU
,
Vitamin C:
1
mg
,
Calcium:
3
mg
,
Iron:
1
mg
DID YOU MAKE THIS RECIPE?
Tag @iheartumami.ny on Instagram and hashtag it #iheartumami
More Awesome Recipes to Try with Keto Nuoc Cham Sauce
259
How To Make Vietnamese Dipping Sauce (Nuoc Cham)
I love, love, love this Vietnamese Dipping Sauce (Nuoc Cham) sauce! Seriously, if I can add this to anything, I will. It’s just so good! It’s amazing that with just a few ingredients mixed together, this sauce produces such a complex yet delicious combination of flavors!
It showcases perfectly balanced flavors that all work together to create a condiment that truly enhances the taste of anything it is added to.
I have often said that this Nuoc Cham perfectly defines what Vietnamese cuisine all about. How did I know that?
Through a cooking class I attended in Ho Chi Minh, Vietnam a few years ago when I visited the country while on a cooking tour for my book to learn more about Vietnamese cuisine.
I learned so much under an amazing chef who was previously a scientist, a chemist, if I recall it correctly. That’s why all his recipes were very precise – he has almost a formulaic approach to his cooking. It must work because everything I tasted during that cooking class was absolutely delicious!
Most of all he kindly shared literally hundreds of his recipes with me. I could even open a Vietnamese restaurant if I wanted to based on those! Haha.
He was the one who introduced me to the “happy family” of flavors that make up Vietnamese cuisine. After tasting all the dishes he prepared, I was totally sold.
Even today, every time I cook Vietnamese food, I hear his voice in my ears whispering – “Remember the happy family. You do that and everything will be fine!” That is what guides me in making delicious Vietnamese food.
So what is this HAPPY FAMILY in Vietnamese cooking?
Well, happy family represents a harmonious and perfectly balanced combination of flavors that is associated with Vietnamese food and cooking.
Essentially, “happy family” is a combination of sweet, salty, sour, and spicy flavors all coming together in one dish. Neither one flavor overpowers the rest but all work together to produce a layer of flavors that would make your tastebuds sing!
Don’t you notice this layering of flavors when you eat Vietnamese and Thai food? Nothing monotonous in their flavors! Yup, their cuisine is so closely related to one another!
I think the Thais and the Vietnamese have truly perfected this art! That’s why I am a huge fan of their cuisine!!!
So my favorite chef told me that whenever I make Vietnamese food, I should remember to balance these flavors and that the result would always be delicious and authentic! I have often applied this principle not just to Vietnamese cooking but any other Asian cuisine and the results were amazing.
Learn how to balance these flavors and your dish would come out tasty and complex and would never be one-dimensional. Also, training your palate to do this means in the future you may not even need to totally follow a recipe but can simply use your own tastebuds to guide you. Now, that is amazing!
INGREDIENTS YOU NEED TO MAKE this basic Vietnamese Dipping Sauce (Nuoc Cham)
Lime juice – freshly squeezed is best. This represents the SOUR element.
Fish sauce – use only the best and purest quality you can find (no additives). This represents the SALTY element.
Sugar – white or brown is fine. Brown sugar like the one I used above, makes this sauce slightly darker. – This represents the SWEET element.
Water – helps dilute the sauce a little and also aids in balancing all the other flavors.
Thai red chili – this would add a little kick but won’t make the spring rolls or salad spicy so don’t forget to add this. This represents the SPICY element.
Garlic – adds even more complexity and deliciousness to the sauce!
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