Top 7 # Nuoc Cham Hai San Ot Xanh Xem Nhiều Nhất, Mới Nhất 6/2023 # Top Trend

If you enjoy eating at Vietnamese restaurants you may have noticed their love of dipping sauces. Dishes like spring rolls are always served with small bowls of spicy sauce. A common question asked by people outside of Vietnam is what’s the difference between nuoc cham and nuoc mam? Keep reading to get the complete answer.

How do nuoc cham and nuoc mam differ?

Nuoc cham is the generic term for sauce and could range from soy sauce to fish sauce, chili sauce, or anything in between. Nuoc mam is a popular type of fish sauce served in Vietnamese cuisine that can be pungent, sweet, sour, and spicy in flavor. It is often made by combining fish sauce with water, lime juice, minced garlic, and chili.

How to make nuoc mam

This is a recipe to make a flavorful Southeast Asian dipping sauce that takes minutes to prepare with no cooking required.

Preparation time: 5 minsCook time: 0 mins

Ingredients

¾ cup water

4 Tbsp sugar

4 Tbsp fish sauce

3 Tbsp fresh lime or lemon juice

1 Thai chili, finely sliced

1 clove garlic minced

Method

Mix water and sugar in a small bowl until the sugar is dissolved.

Add fish sauce and lime juice and stir until combined.

Sprinkle the sauce with chili and garlic before serving.

Notes:

To help dissolve the sugar, you can heat the water in a microwave for 30 seconds before mixing.

Slowly add the citrus juice and fish sauce and taste test as you go to ensure it doesn’t have overwhelming flavor.

When serving this sauce with seafood like eel, include lemongrass to brighten the dish.

Other ingredients like white radish, green papaya, or shredded pickled carrot can also be served with nuoc mam.

Did you know? Nước mắm pha means mixed fish sauce. It is the commonest type of dipping sauce that uses fish sauce as its base and includes lime juice or vinegar, water, and sugar. A vegetarian version of this sauce can be made by replacing fish sauce with Maggi seasoning sauce.

What to serve with nuoc mam pha

Rice paper rolls (Bánh cuốn): ingredients like pork, prawn, carrot, cucumber, and lettuce are wrapped in sheets of rice noodles.Spring rolls (Chả giò): spring roll pastry is filled with ingredients like ground pork shoulder and then deep-fried until crispy.Noodles (Bún): cold rice vermicelli noodles topped with grilled pork.Rice pancakes (Bánh xèo): pan-fried savory crepes made from water, rice flour, and turmeric, then filled with ingredients like shrimp, bean sprouts, or pork.

What is in Vietnamese fish sauce?

Supermarket sold fish sauce generally contains water, anchovies, and sea salt. The version sold in restaurants is more elaborate and often includes water, lime juice, sugar, chili, and garlic.

How does hoisin sauce and fish sauce differ?

Fish sauce is a salty sauce made from sea salt, anchovies, and water which has a watery texture. Hoisin sauce is a thick consistency and is made from soybean paste, garlic, sugar, and many other ingredients. While both sauces are salty, hoisin has an additional sweet undertone to it.

How do I store nuoc mam?

Nuoc mam is best enjoyed fresh but if you have leftovers then it should last one to two weeks in the refrigerator. Store the sauce in an airtight jar or container at the back of the fridge. Nuoc mam that is made with vinegar rather than lime juice will last longer than. You can expect it to last one to two months before it losing quality.

Summing up

Although it may seem that nuoc cham and nuoc mam are the same thing, each has a different meaning and should not be used interchangeably. Nuoc cham is a broader term referring to all types of sauces while nuoc mam is a specific type of dipping sauce that incorporates fish sauce with a range of other ingredients.

Nate Teague is a food writer who has been working in the food industry for the past decade. He writes for various cooking blogs and has a passion for making fine dining recipes accessible to the at-home cook.

Nutrition Facts

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)

Danilo “DJ” Tangalin, executive chef at JRDN, shared the recipe with us for his signature crispy Brussels sprouts in a Vietnamese Nuoc Cham sauce.

He recommends it as an accompaniment for barbecue or a dish for potluck dinners.

JRDN is a beachfront restaurant in Pacific Beach’s Tower23 Hotel. More information about the restaurant is online at T23hotel.com.

Brussels Sprouts With Nuoc Cham Sauce and Charred Lemon

Serves 4-6 as an appetizer or side dish

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Nuoc Cham Sauce:

1 lemon (for charring; instructions follow)

1 cup lime juice

1/2 cup fish sauce

1 cup water

1/2 cup sugar

2 tablespoon of garlic minced

1 carrot, peeled and julienned (or you can simply grate the carrots)

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1/2 bunch basil, chiffonade (thinly sliced)

1/2 bunch cilantro, chiffonade (thinly sliced)

Also:

2-3 tablespoons vegetable oil

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1 pound Brussels sprouts, cut in half lengthwise

Char the lemon: Slice lemon in half and place on top of the grill, flesh side down. As the lemon gets some char, it activates its natural sweetness and creates a balance of sweet and sour. Take off the grill after a couple of minutes and reserve.

Make the sauce: Combine the wet sauce ingredients with sugar and whisk until sugar is dissolved. Then stir in garlic, carrots, basil and cilantro.

Prepare Brussels sprouts: Get a medium-size pan hot and add enough vegetable oil to cover the base of the pan, about 2-3 tablespoons. Add Brussels sprouts to the pan and begin to cook. (Tip from the chef: To get a nice brown color on the Brussels sprouts, do not shake or move the pan for the first 30-45 seconds. What happens is the pan cools down as you add ingredients, so by not moving or shaking the pan it allows the pan to heat up again and give the Brussels sprouts a better sear.)

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Once you have browned the Brussels sprouts, lower the heat and continue to cook until Brussels sprouts are soft. Deglaze with half the Nuoc Cham sauce. Continue to cook for another minute then turn off the heat. Reserve the rest of the nuoc cham as a dipping sauce.

Place Brussels sprouts in a serving bowl and garnish with the charred lemon.

From the chef: Nuoc cham is also great sauce for sautéed shrimp and spring rolls.

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Das frische Limettendressing Nuoc Cham ist die bekannteste Soße der vietnamesischen Küche. Sie ist Bestandteil in vielen vietnamesischen Gerichten. Sie wird zum Beispiel zu Frühlingsrollen als Dip auf den Tisch gestellt oder beim vietnamesischen Gericht Bun Bo Nam Bo als Soße über das Gericht geträufelt. Die süß-saure Mischung gibt den Speisen einen würzigen und frischen Geschmack. Sie besteht hauptsächlich aus Zitronensaft oder Essig, Fischsoße, Zucker und Wasser.

Variante 1: Nuoc Cham klassisch zum Dippen

Die Zutaten für eine Schale zum Dippen:

2 Knoblauchzehen

Saft einer Zitrone oder 2-3 Esslöffel Essig

1-2 Esslöffel Fischsoße oder Maggi

2-3 EL Zucker

1 Prise Salz

Etwas Wasser

1 Chilischote

Tipp: Wer möchte, kann der Soße zum Ende noch in feine Ringe geschnittene Lauchzwiebeln hinzugeben.

Die Zubereitung

Schritt 1: Zuerst heißes oder warmes Wasser in die Schale geben (ca. 150 ml) und dann den Zucker darin auflösen. Die Fischsoße und den Zitronensaft hinzugeben. Anschließend mit Salz abschmecken.

Schritt 2: Den Knoblauch fein hacken oder pressen und in die Schale geben. Chilischote kleinschneiden und ebenfalls in die Schale geben. Für weniger Schärfte die Chilischote erst kurz vor dem Servieren hinzugeben und die Kerne entfernen.

Hinweis: Die Menge der Zutaten ist je nach Geschmack variierbar. Der eine mag es süßer, der andere etwas saurer. Wenn man noch nicht so sicher ist oder die Soße zum ersten Mal zubereitet, sollte man zwischendurch einmal mehr abschmecken und nicht zu viel von allem auf einmal hinzugeben. Gerade die Fischsoße kann den Geschmack der Soße sehr schnell versalzen.

Ein kleiner Geheimtipp: Man sagt, wenn der Knoblauch am Ende an der Oberfläche schwimmt, ist die Soße perfekt.

Variante 2: Nuoc Cham als Soße

Soll Nuoc Cham zu einem Gericht als Soße serviert werden, kommen noch Kohlrabi und Mohrrüben hinzu. Beispielsweise für das Gericht Bun bo nam bo. Die Soße wird dann über die Reisnudeln (bun) gegeben. Das Rohkostgemüse wird dabei in dekorative Formen geschnitten und in der Soße leicht mariniert.

Die Zutaten für Nuoc Cham mit Kohlrabi und Möhren:

1 Mohrrübe

½ Kohlrabi

2 Knoblauchzehen

2-3 Esslöffel Essig oder 1 Limette

2-3 Esslöffel Zucker

3 Esslöffel Fischsoße oder Maggi

1 Prise Salz

300 ml Wasser

1 Chilischote

Die Zubereitung

Die Möhre und den Kohlrabi schälen und in mundgerechte kleine Scheiben schneiden. Zuerst Wasser mit dem Zucker vermengen. Dann Limettensaft und die Fischsoße hinzugeben. Den Knoblauch fein hacken oder pressen und hinzugeben. Die ganze Chilischote in die Soße legen und etwa 1 Stunde ziehen lassen.

Variante 3: Nuoc Cham für Vegetarier und Veganer

Für die vegetarische Variante muss nur die Fischsoße ersetzt werden. Eine gute Alternative zur Fischsoße ist Maggi. Die Würzsoße gibt es in jedem Supermarkt. Sie ist nicht nur würzig, sondern auch sehr salzhaltig und kommt damit der Fischsoße geschmacklich sehr nah. Die Soße wird dadurch jedoch etwas dunkler als gewöhnlich. In Vietnam wird die Vegetarische Variante auch Nuoc Cham Chay (vegetarische Soße) genannt oder Nuoc Tuong.

Natürlich ist diese Variante nicht nur für Vegetarier und Veganer geeignet, sondern auch für diejenigen, die kein Fischsoße mögen, aus gesundheitlichen Gründen darauf verzichten wollen oder aber auch, weil sie allergisch auf Fischsoße reagieren.

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