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Those noodles were so. damn. good. This is partly because Thien always used fresh rice noodles, which he purchased from a shop called Ding Ho near Reading Terminal Market, where they were made daily and sold in large sheets, folded and wrapped in oily cellophane to prevent them from drying out. If Thien ever disappeared midmorning, chances were he had snuck out on his bike to pick up the noodles, which he stashed in the plastic take-out bag on the shelf beneath his work station.
I always marveled at how efficiently Thien worked. Before chopping an herb or slicing a vegetable, he would throw a sauté pan over a burner set over low heat to warm up, ready for anything he might need to crisp or cook. And in no time, all of the other elements would materialize: the dressing, nuoc cham, the spicy, sweet, sharp condiment ubiquitous at nearly every Vietnamese meal; the chopped herbs, a mix of cilantro and Thai basil; the julienned vegetables, often cucumbers and carrots; and some sort of meat, often shrimp, which he would throw into his warm pan, heat now cranked to high, with oil, garlic and chilies.
When everything was ready, he unwrapped the noodles, sliced them into wide strips, and piled them into bowls. He then topped each heap of noodles with the various herbs, vegetables and meat, before pouring the dressing over top. He never tossed everything together all at once-we tossed with chopsticks as we ate, which kept the vegetables crisp and the herbs fresh. These noodles made me sweat-Thien made the nuoc cham very spicy-but somehow I always finished feeling refreshed.
With every heatwave we get, I think of these noodles, and Thien, too, who sadly is no where to be found. Thien was often difficult to work for, and he had issues, the extent of which I never learned, but there was so much good, too-good stories, good food, good drink, and really, really good noodles. Here’s to that.
Here’s a visual how-to guide:
Rice Noodles with Nuoc Cham, Herbs, & Crispy Tofu
These noodles are inspired a dish a chef I worked for in Philadelphia often made for lunch during the summer.
If you like video, you can watch a how-to in Instagram stories.
Nuoc cham is a spicy, sweet, sharp condiment ubiquitous at nearly every Vietnamese meal. When using it as a dipping sauce, , you can omit the water.
In place of shrimp or other meat (see story above), I made Sarah Jampel’s crispy sesame tofu on Food52 ages ago and absolutely loved it. I adjusted the recipe here slightly for simplicity: instead of using 2 teaspoons soy sauce, I use 2 teaspoons of the nuoc cham dressing, and I omit the sesame oil. If you wish to follow her original recipe, . For some visual guidance on pressing tofu, see this post.
If tofu isn’t your thing, grilled or sautéed shrimp would be delicious as would really any protein you like: I’d serve them with grilled chicken thighs, skirt steak, or pork tenderloin, to name a few.
I like to slice cucumbers on a , but if that scares you, simply slice them thinly using your knife. Carrots or radish or daikon would all be nice here, too. A sprializer is a good tool for this as well and also less scary than using a mandoline.
for the nuoc cham dressing:
1/4 cup sugar
1/3 cup fish sauce
1/3 cup fresh lime juice, plus more to taste
2 to 3 garlic cloves, sliced or minced
2 red Thai chilies or serrano or jalapeño peppers, thinly sliced
squirt Sriracha, optional
for the tofu:
14-oz block extra-firm tofu, pressed if you have time
2 tablespoons oil such as peanut, vegetable or olive
2 teaspoons nuoc cham dressing, see notes
1 tablespoon corn starch
1 tablespoon panko
1 tablespoon sesame seeds
for the noodle dish:
8 oz dried rice noodles
6 scallions, thinly sliced, white and green parts
1 cucumber or carrot or other vegetable, thinly sliced, see notes
herbs: cilantro, mint, Thai basil (if you can find it), thinly sliced
nuoc cham dressing to taste
crispy tofu or other protein of choice, see notes
Make the nuoc cham dressing: In a medium bowl, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved. Add the garlic, chilies, and 1/4 cup of the water. Add Sriracha, if using. Taste and adjust flavors if necessary with more lime, hot chilies, and the remaining 1/4 cup water if desired. Set aside.
To make the tofu: Heat the oven to 400° F and line a sheet pan with parchment paper. Cut the tofu into 1/2-inch cubes and place in a bowl. Add the oil, nuoc cham, corn starch, panko, and sesame seeds, and stir to coat. Spread the tofu onto the baking sheet, leaving excess dressing behind. Bake for 30 to 40 minutes, flipping halfway through, until golden and crisp on top and bottom.
To assemble the noodles: Fill a large pot of water and bring it to a boil. Boil according to package instructions, typically 4-6 minutes. Drain and rinse until cold water. (Notes: To prevent sticking, you could toss the noddles in a few drops of sesame (or other) oil). Transfer noodles to a large bowl. Add the scallions, cucumbers or other vegetables, herbs, and dressing to taste. Toss. Add more dressing if necessary. Add tofu or other protein and toss again.
Keywords: rice, noodles, nuoc, cham, crispy, tofu, herbs, cucumber, scallions
Nuoc Cham Chicken With Noodle Salad
Combine sugar, fish sauce, lime juice, chilli, garlic and ginger in a large jug. Stir until sugar dissolves. Reserve 1/2 cup mixture for dressing. Transfer remaining mixture to a shallow glass or ceramic dish.
Place chicken, skin-side down, on a chopping board. Cut down either side of bone (this ensures even cooking), being careful not to cut through skin. Add to lime mixture in dish. Cover and refrigerate for 30 minutes (if time permits).
Drizzle 2 teaspoons of oil on a barbecue hotplate. Heat over medium heat. Place chicken on barbecue, skin-side down. Cook for 20 minutes, turning and basting with any remaining marinade, until browned and cooked through.
Meanwhile, make Noodle salad: Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Transfer to a large bowl. Using kitchen scissors, cut noodles into 5cm lengths.
Add carrot, cucumber, mint, coriander, sprouts, reserved dressing and remaining oil. Toss gently to combine. Serve chicken with noodle salad and lime wedges.
Calories In Nuoc Cham Sauce
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 67.4 Total Fat 0.1 g Saturated Fat 0.0 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g Cholesterol 0.0 mg Sodium 2,435.8 mg Potassium 148.4 mg Total Carbohydrate 16.2 g Dietary Fiber 0.4 g Sugars 12.2 g Protein 1.7 g Vitamin A 18.9 % Vitamin B-12 2.3 % Vitamin B-6 7.7 % Vitamin C 17.2 % Vitamin D 0.0 % Vitamin E 0.3 % Calcium 2.3 % Copper 1.5 % Folate 4.8 % Iron 1.7 % Magnesium 13.6 % Manganese 5.4 % Niacin 3.9 % Pantothenic Acid 1.0 % Phosphorus 1.1 % Riboflavin 1.6 % Selenium 4.1 % Thiamin 1.3 % Zinc 0.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Nuoc Cham Sauce
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Nuoc Cham Sauce
24 calories of Granulated Sugar, (1.50 tsp)
20 calories of Nakano Seasoned Rice Vinegar, (1 tbsp)
10 calories of Fish Sauce, (1 fl oz)
8 calories of Lime Juice, (1 fl oz)
3 calories of Carrots, raw, (0.06 cup, chopped)
2 calories of Garlic, (0.50 clove)
0 calories of Water, bottled, (100 grams)
Nuoc Cham Sauce Recipe
Amount Per 1 Serving Calories
Kcal (95 kJ)
Calories from fat 0.09 Kcal % Daily Value* Total Fat 0.01g 0%
Sodium 943.28mg 39%
Potassium 45.75mg 1%
Total Carbs 5.25g 2% Sugars 4.53g 18%
Dietary Fiber 0.03g 0% Protein 0.67g 1% Vitamin C 2.6mg 4% Iron 0.1mg 1% Calcium 11.7mg 1% Amount Per 100 g Calories
Kcal (153 kJ)
Calories from fat 0.14 Kcal % Daily Value* Total Fat 0.02g 0%
Sodium 1517.76mg 39%
Potassium 73.61mg 1%
Total Carbs 8.45g 2% Sugars 7.29g 18%
Dietary Fiber 0.05g 0% Protein 1.07g 1% Vitamin C 4.2mg 4% Iron 0.2mg 1% Calcium 18.8mg 1%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Find out how many calories should you eat.
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