nuoc cham

This sweet and sour Vietnamese dipping sauce can brighten seafood, add a salty tang to beef or pork, soak into a bowl of vermicelli for a delicious snack, and a whole lot more.

Nuoc Cham Recipe | Sauced

water

white sugar

lime juice

Vietnamese fish sauce

garlic, minced

bird’s eye chili, minced optional

In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic, and chili (if using) and stir to combine. Use immediately or store in an airtight container in the refrigerator. 

Quick Nuoc Cham Sauce is a simplified version of the classic Vietnamese condiment. My recipe also includes options for a veganized version of nuoc cham sauce.

Quick Nuoc Cham Sauce

garlic clove,

tbsp chili-garlic sauce

fish sauce

rice vinegar

tbsp sugar

Add all ingredients to a screw-top jar. Lid...

Add all ingredients to a screw-top jar. Lid tightly and shake. Store in the refrigerator for up to one month.

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli. 

Chicken and Herb Salad With Nuoc Cham 

sugar

bird’s-eye chile

lime juice (from 2 limes)

chicken

cabbage

English cucumber, thinly sliced (about 1 1/2 cups)

medium bell pepper (any color), thinly sliced

peppery leafy greens,

Thai or sweet basil leaves

mint leaves

crispy fried shallots

In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.

Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.

Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

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.

Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)

garlic

lime juice ((approximately 1 lime, or substitute with white vinegar))

carrots ((optional, for color))

birds eye chili pepper ((optional, for a bit of spiciness))

Peel the garlic and finely chop it. Add it to a bowl (or jar if you are making a bigger batch)

Cut the lime in half and squeeze all the lime juice into the bowl (or jar) with the garlic and let it sit for about 10-15 minutes. The acid from the lime juice will cut the sharp garlic spicy bite.

Once 10-15 minutes is up, add the sugar into the garlic/lime juice mix and pour in the hot water. Stir everything together until the sugar dissolves completely.

Once the sugar has dissolved, add in the fish sauce and mix.

Voila! Nuoc cham is done! It can be stored in the fridge or used right away! :)

Bring an Asian street food vibe to your next party with these spring rolls.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Chicken, taro and glass noodle spring rolls (por pia od)

x 22cm-wide frozen spring roll papers (from Asian supermarkets), thawed

plain flour

Sunflower oil, to deep-fry

quantity Nuoc Cham (recipe follows)

Mustard green leaves (from Asian greengrocers – substitute

glass noodles (from Asian supermarkets), prepared according to packet instructions

wood ear mushrooms, finely chopped

chicken mince

(100 grams) coarsely grated carrot

(150 grams) coarsely grated peeled taro

red onion, finely chopped

tbs caster sugar

tsp white pepper

tbs fish sauce

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

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Pork skewers packed with flavour meet a light and fresh noodle salad in this street food-inspired dish.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Grilled pork skewers with noodle salad

(80 milliliters) fish sauce

tbs honey

tsp black pepper

spring onions, white and green parts thinly sliced, separated

garlic cloves, crushed

pork neck,

tbs sunflower oil

vermicelli rice noodles,

mint, leaves

Vietnamese mint, leaves picked, roughly chopped

Lebanese cucumber, halved lengthways, thinly sliced

carrot,

(160 grams) bean sprouts

(125 milliliters) Nuoc Cham (recipe follows)

(80 milliliters) Spring Onion Oil (recipe follows)

Fried Asian shallots and crushed roasted peanuts, to serve

(250 milliliters) sunflower oil

spring onions, green part only, thinly sliced

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Try this sweet &amp; tangy classic Vietnamese dipping sauce known as Nuoc Cham. Made with fish sauce, fresh lime juice, garlic &amp; sugar. A delicious spring roll dipping sauce or vermicelli sauce! 

Classic Vietnamese Dipping Sauce (Nuoc Cham)

Tablespoons lime juice

rice wine vinegar

Thai chili pepper

Tablespoon shredded carrot

chili garlic sauce

Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

A simple authentic  Nuoc Cham Recipe - the flavorful Vietnamese dipping sauce and dressing for salads, spring rolls and noodle bowls. Vegan adaptable!

Nuoc Cham Recipe | Vietnamese Dipping Sauce

sugar (or honey, agave

fish sauce (or vegan fish sauce)

chilies

In a small bowl or jar, stir sugar and warm water until sugar dissolves. Add lime juice and fish sauce and few sliced fresh chilies. The chilies will infuse the dressing with heat.

For a vegan version sub 3 tablespoons soy sauce for the fish sauce or try making the vegan fish sauce.

The perfect balance. Thanks for the easy ratio! I've been looking for this.

Made Nuoc Cham last night for our lettuce wraps. My partner nearly guzzles the stuff, it's that good. He's not a cook but he's happy to make this sauce. We used sugar; next time we'll try it with honey.

The Creamy Nuoc Cham recipe was sourced from Andy Baraghani’s The Cook You Want To Be (Lorena Jones Books, 2022). For vegan takes, see the Notes.

Roasted Carrots, Dill and Creamy Nuoc Cham

skinny, (slender carrots, scrubbed and patted dry)

neutral oil, (such as canola or peanut)

Kosher or fine sea salt

cashews

birds eye chiles, (chopped)

garlic cloves, (crushed)

dill fronds

To roast the carrots: Preheat the oven to 425F. Trim the ends from the carrots and cut them into 4 to 5-inch lengths. Separate out any sections that are more than 1/2 inch thick and halve them lengthwise. Put the carrots on a rimmed baking sheet pan and toss with the peanut oil and fish sauce. Roast the carrots for 25 to 30 minutes, turning midway, until tender with some browning.

Meanwhile, make the creamy nuoc cham: Put the cashews, water, lime juice, chiles, garlic, fish sauce, and sugar in a blender jar. Puree until smooth and then taste, seasoning with salt and sugar as needed. (Even though the sauce includes the salty fish sauce, it may need some added salt, especially if the cashews were unsalted.) Expect 3/4 cup of creamy nuoc cham.

When the carrots are done, let them cool for at least 5 minutes. (The carrots may be served warm, at room temperature, or slightly chilled.) Transfer half of the carrots to a platter. To assemble and serve: Drizzle about 3 tablespoons of the creamy nuoc cham on top, sprinkle with half of the dill. Add the remaining carrots and repeat with more sauce and the remaining dill. You’ll have extra sauce to serve on the side for diners to add more, as they like.

If you haven't had a Vietnamese noodle bowl, it is time. This savory and fresh grilled pork meatball noodle bowl is my favorite anytime food!

Vietnamese Meatball Noodle Bowl 

basil

garlic cloves

green onions, finely chopped

T fish sauce

T sriracha

T sugar

cornstarch

t black pepper

t salt

Carrot Daikon Salad from here

c cucumber

green leaf or romaine lettuce

c mint sprigs

c Thai basil sprigs

c cilantro

jalapeno

bean sprouts

Nuoc Cham (Dressing for the salad)

Rice Stick Noodles (Maifun) (1 package)

peanuts

Meatballs from above

c lime juice

garlic clove

t red chili flakes

T sweet chili sauce (Mae Ploy)

Mix all ingredients together in bowl. Form each into about 2 inch meatballs. Chill.

Preheat grill, then place these on an oiled  grill tray and slowly grill at medium high heat while turning them as they brown.  Or you could skewer them like shish kebab and grill them slowly also or fry them in a tablespoon of oil in a nonstick skillet on the stove.

Meatballs:

Soak rice noodles in very hot or boiling water according to package directions.  Let soften for about 10 minutes. You may have to keep changing your water to get these soft enough. Texture and consistency  is important here. Not too soft, not too hard. And it is not an exact science! Drain well when they are ready.

Prepare all ingredients for the noodle bowl and set aside.

Noodle Bowl:

Put a handful of noodles in a bowl. Top with lettuce. Top with mint, basil, cilantro, jalapenos, slices of cucumbers and bean sprouts.  Add some carrot daikon salad. Place meatballs on last. Garnish with peanuts. Serve with Nuoc Cham on the side so diners can add as needed.

To prepare individual bowl:

When you have the word garlicky in the description, you have our attention! When the weather is a scorcher like it is today, having these meatballs made ahead and then placed in a delicious herb salad is the perfect treat. Stay cool and take care

Tofu recipe inspired by a recipe in The New Mayo Clinic Cookbook.

Nuoc Cham adapted from The Asian Grill.

Note: The original recipe calls for an additional tablespoon of sugar, so feel free to taste and adjust seasoning as you wish. Also, author Corinne Trang notes that you can make the sauce more mild or bold depending on how you treat the garlic and chilies: If you mince the garlic and chilies, the flavors will be stronger; if you slice, the flavors will be more mild.

Pan-Seared, Sesame-Crusted Tofu with Nuoc Cham

lb. (about) extra-firm tofu

salt

panko bread crumbs

white sesame seeds

black sesame seeds

canola oil

scallions, sliced on the bias,

Sriracha, optional

red Thai chilies, halved lengthwise, seeded

red pepper flakes, optional (use if you cannot find Thai

Drain the tofu for as much time as possible — 20 minutes to an hour. This is how I drain it: place block of tofu in a colander. Place the package (or some other similar-sized vessel) on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good. Note: this also can be done ahead of time. I essentially leave mine out all day, but if leaving it out all day worries you, you could line a bowl with paper towels and stick the tofu on the paper towels, weigh it down as described and leave it in the fridge until you are ready to slice and cook it.

Meanwhile make the nuoc cham: In a medium bowl, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved. Add the garlic and chilies and crushed red pepper flakes if you are using. Let stand for 30 minutes. Taste and adjust flavors if necessary. (Sauce can be stored in the refrigerator for up to a week.)

In a small shallow vessel with sides (again, I use the container the tofu came in) beat the egg with a fork and with 1 teaspoon of water. In another small shallow vessel with sides, stir together the salt, panko and sesame seeds.

Carefully cut the drained tofu into three slices. I stand the block up its long thin edge and slice through the block parallel to the largest face of the block, if that makes sense — refer to the photos if this is unclear. Working with one piece at a time, submerge the tofu into the egg, then coat it in the sesame-panko mix, then place it on a clean plate. Repeat with the remaining two slices.

Heat a large nonstick frying pan over medium-high heat. When it’s hot, add about 2 to 3 teaspoons of oil. Carefully lay each piece of tofu into the frying pan. Turn the heat down to medium if the slices appear to be browning too quickly. Crisp tofu slices for about 3 to 4 minutes a side, then transfer to a serving platter. I cut each slice in half and then arranged them on a platter, but feel free to present as you wish. Garnish with scallions. Serve with nuoc cham and Sriracha if you wish.

Made this tofu tonight and it was incredible!  I used my gluten free bread crumbs instead of panko. I did not make the sauce tonight since I had rice noodles. I will be fixing my tofu this way from now on. Thank you for another meal that I can eat that tastes great and does not make my stomach hurt. It was easy too.

A new Meatless Monday favorite! Like another gluten-free reader suggested, I used rice flour. Also added a pinch of white pepper to the sesame seed mix to give it a little bit of a kick.

OH MY GOD THIS WAS SO EASY AND GOOD!! I didn’t have Thai chilies so I used 1/4 a jalapeño diced very small. I also only had white sesame seeds, so used 3tbs. Turned out amazing!

A simple recipe for the sauce that is used in pretty much every Vietnamese dish. This nuoc cham recipe is simple and tasty.

Traditional Vietnamese Dipping Sauce (Nuoc Cham)

garlic (minced)

tbsp fish sauce

tsp chili garlic sauce

Combine the garlic, fish sauce, lime juice, chili garlic sauce, sugar, and water in a small bowl. Mix well.

Taste some of the sauce to ensure it&#39;s seasoned to your liking. If you want it to taste more sour, add more lime juice. If you want it to taste sweeter, add more sugar.

Vietnamese Dipping Sauce: Nước Chấm

Birdseye chilies (chopped finely)

tbsp minced garlic

c fish sauce

c sugar

lime (juice)

carrots

Combine chilies, garlic, sugar, water & fish sauce in an airtight container

Taste it and add more sweet/salt/citrus to your liking

Add shredded carrots

Store in the refrigerator

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The MUST-HAVE Vietnamese Dipping Sauce: Nước Chấm

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Enjoy the delicious salty-sweet-sour flavour of Nuoc Mam Cham as an easy Vietnamese dipping sauce or salad dressing. This flavour-packed condiment is ready in less than two minutes!

Nuoc Mam Cham - Easy Vietnamese Dipping Sauce

tbsp rice vinegar

tsp sugar

Top 15 nuoc cham recipes from across the web

The most viewed nuoc cham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Nuoc Cham Recipe | Sauced

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Top 15 nuoc cham recipes from across the web

The most viewed nuoc cham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nuoc Cham Recipe | Sauced

Quick Nuoc Cham Sauce

Chicken and Herb Salad With Nuoc Ch...

Vietnamese Fish Sauce Dipping Sauce...

Chicken, taro and glass noodle spri...

Grilled pork skewers with noodle sa...

Classic Vietnamese Dipping Sauce (N...

Nuoc Cham Recipe | Vietnamese Dippi...

Nuoc Cham Recipe | Vietnamese Dippi...

Roasted Carrots, Dill and Creamy Nu...

Vietnamese Meatball Noodle Bowl

Pan-Seared, Sesame-Crusted Tofu wit...

Traditional Vietnamese Dipping Sauc...

Vietnamese Dipping Sauce: Nước Chấm

Nuoc Mam Cham - Easy Vietnamese Dip...

The most viewed nuoc cham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine