nuoc cham recipe

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

water

lime juice

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.

Zesty, sweet, savory and light, this Vietnamese Dipping Sauce will be a staple in your house! It&#039;s the perfect all-purpose recipe to dress up all your noodle, rice and side dishes!

Vietnamese Dipping Sauce (Nước Mắm)

300 mL / 1.3 US cup water

g / 0.22 lb sugar ((or to taste))

mL / 0.1 US cup vinegar

tbsp fish sauce ((or

limes

garlic ((or

chili ((optional))

Use a mortar and pestle to crush the garlic cloves until they become a fine paste.Note: Doing this will enhance the garlic flavor but will make the sauce appear murky. If you&#039;d prefer a clearer or milder aroma, finely chop the garlic instead.

Melt the sugar in water over a low-medium heat, then mix in the fish sauce before turning off the heat and adding the vinegar and lime juice.

When everything is seasoned to taste, pour in the garlic and chili. Let it infuse with the heat off for 1 minute before transferring the contents to a glass container to cool completely.

Serve with your favorite Vietnamese dish!

https://www.youtube.com/watch?v=iePA8QZ1its

Zesty, sweet, savory and light, Mum's Vietnamese Dipping Sauce will be a staple in your house! It's the perfect all-purpose recipe to dress up all your noodle, rice and side dishes!

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👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/vietnamese-dipping-sauce-nuoc-mam/

🧵 EQUIPMENT 🧵
• Mortar and pestle

🥣 INGREDIENTS 🥣
• 300 mL / 1.3 US cup water
• 100 g / 0.22 lb sugar (or to taste)
• 30 mL / 0.1 US cup vinegar
• 8 tbsp fish sauce (or to taste)
• 2 limes
• 6 cloves garlic (or to taste)
• chili (optional)

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Use a mortar and pestle to crush the garlic cloves until they become a fine paste. Note: Doing this will enhance the garlic flavor but will make the sauce appear murky. If you'd prefer a clearer or milder aroma, finely chop the garlic instead.

2. Melt the sugar in water over a low-medium heat, then mix in the fish sauce before turning off the heat and adding the vinegar and lime juice.

3. When everything is seasoned to taste, pour in the garlic and chili. Let it infuse with the heat off for 1 minute before transferring the contents to a glass container to cool completely.

4. Serve with your favorite Vietnamese dish!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:36 - All about the fish sauce
1:15 - Preparing the aromatics
1:40 - Method 1 - Mix everything in a bowl
2:05 - Method 2 - Use a stovetop
2:40 - Storing the Nước Mắm
2:52 - Tips for the best results
3:21 - Let's enjoy the memories!

🔊 OTHER RECIPE MENTIONS 🔊
▸ Grandma’s Vietnamese Rice Paper Rolls Rolled With LOVE 👵 (Gỏi Cuốn): https://youtu.be/uv_qLuyTamM
▸ Sườn Nướng (Vietnamese Grilled Pork Chops): https://www.wokandkin.com/vietnamese-grilled-pork-chops/
▸ Bò Xào Xà Lách Xoong (Vietnamese Beef Salad): https://www.wokandkin.com/vietnamese-beef-salad/
▸ Bánh Bôt Loc (Vietnamese Shrimp and Pork Dumplings): https://www.wokandkin.com/banh-bot-loc/
▸ Bún Chay (Vegetarian Noodle Salad): https://www.wokandkin.com/bun-chay-vegetarian-noodle-salad/
▸ Cơm Đỏ (Vietnamese Tomato Rice): https://www.wokandkin.com/com-do-vietnamese-tomato-rice/

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The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
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🙏 SPECIAL THANKS 🙏
▸ Vietnamese Dipping Sauce (Nước Mắm) recipe by Mum
▸ Produced and Edited by Jeannette Ta
▸ Cantonese Translation by Lei Lily Tam
▸ Vietnamese Translation by An Nguyen
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/35cfKxlR7T/
▸ Suction Pop Sound Effect Track: https://www.epidemicsound.com/track/iUNHNjFpZl/

Nước Mắm Is The Sauce In EVERY Vietnamese Fridge! 🌶️

A key Vietnamese sauce made from fish sauce, lime juice, and sugar, adding rich umami flavor to countless dishes. It's a must-have staple in every Vietnamese kitchen.

Classic Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)

sugar

fish sauce (Viet Huong’s Three Crabs brand)

cup coconut soda (Coco Rico brand)

garlic (thinly

Thai chili peppers (thinly slice)

Mix water and sugar

Combine hot water and sugar. Mix until dissolved.

Add remaining ingredients

Add fish sauce, lime juice, coconut soda, garlic, and chili peppers. Mix until combined.

https://www.youtube.com/watch?v=GNxuKOnipp0

Vietnamese Fish Sauce Dipping Sauce Recipe

Vietnamese fish sauce dipping sauce, or Nuoc Mam Cham or Nuoc Mam Ot, is used in many Vietnamese dishes: cha gio (egg rolls), goi cuon (spring rolls), banh xeo (Vietnamese crepes), banh cuon (Vietnamese rice rolls), Vietnamese mini pancakes (banh khot), grilled meats, fried fish and shell fish. If these dishes do not come with Nuoc Mam Cham, there's no point in eating! Nuoc Mam Cham is such a major component of Vietnamese cooking that it should be a prerequisite for a Vietnamese marriage. 

This recipe is the perfect combination of sour, sweet, salty and spicy with a secret ingredient. Coconut soda! Enjoy!

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How to make Vietnamese Fish Sauce Dipping Sauce Recipe (Nước Mắm Chấm)

Make your own Banh Xeo at home! This Vietnamese sizzling crepe recipe is easy to follow and yields 6-8 large crepes. Use premix flour or make the batter from scratch.

Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)

Hương Xưa Bánh Xèo flour mix

water (room temperature, see notes)

rice flour

corn starch

salt

turmeric powder

water (room temperature)

fl oz coconut milk

onions

pork

lb shrimp (size 31/35, devein, peel optional)

chicken

Vegetable oil oil

garlic

shallot

mung beans

Lettuce

Vietnamese herbs

bean sprouts

onion

Vietnamese dipping sauce (Nuoc Mam Cham)

Vietnamese pickled daikon and carrot (Do Chua)

Choose to make the batter from premix flour or from scratch

In a large mixing bowl, whisk together the batter ingredients. Set it aside to rest for at least 30 minutes for the batter to bloom. The longer the batter rests, the crispier it will be when fried.

Clean pork and shrimp (optional but recommended)

To clean the pork and shrimp, rub them with coarse sea salt (about 1 tablespoon). Rinse under cold running water and drain dry. Parboil the pork belly for about 10 minutes to get rid of any foul smell and for easier slicing. Once cooled, slice the pork belly into thin bite-sized pieces, each with a layer of skin, fat, and meat.

Partially cook and season pork

In a large skillet, heat vegetable oil (about 1 tablespoon) on medium-high. Add half of the minced garlic and shallot. Sauté until fragrant. Add pork belly. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Panfry until mostly cooked (about 5 minutes). Remove from skillet and set aside.

Partially cook and season the shrimp

Repeat the step above for the shrimp. Add oil, garlic and shallot to skillet. Sauté until fragrant. Add shrimp. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Lightly pan fry to get the aroma onto the shrimp. No need to cook all the way through. Shrimp will finish cooking when making crepes. Set aside.

Prepare the mung beans

Rinse the dried mung beans in plenty of water until the water runs clear. Transfer the mung beans to a small pot and add enough water to cover the beans by 2 inches. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes uncovered, or until the beans are soft but still retain their shape. Stir half way through to prevent mung beans from sticking to the bottom of the pot. Drain and mix with 1 teaspoon sea salt. Set aside.

Time to fry

To make a crepe, you will need a large (12-inch) nonstick skillet or a well seasoned wok with a lid. Coat skillet with a thin layer of vegetable oil. Add a few slices of onions and pork belly. Pan fry for about one minute. Add shrimp (I added four for each crepe). Ladle in about ¾ cup of batter, then immediately pick up pan and swirl batter around to cover the bottom and sides of skillet until batter is no longer runny. Add mung beans and bean sprouts. Cover skillet with a lid and cook for 3 minutes on medium-high.

Crisp up the edges

Remove lid. The edges of the crepe should have pulled away from the sides of the skillet. Add a teaspoon of oil to the underside of the crepe. You can use a squeeze bottle or spoon to spread the oil evenly. Continue to cook for about 3 more minutes, uncovered, until the bottom crisps up.

Serve

Use a large spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter and ingredients. Serve with lettuce and your favorite Vietnamese herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

Was craving banh xeo and finally got around to it today and this recipe did not disappoint! Flavors are spot on as I remember my fav banh xeos to be and very importantly, the crepes were SO crispy. This was always so tricky in my past attempts - they end up a bit too fragile or soggy but these turned out perfectly.

https://www.youtube.com/watch?v=AF9H5hpTrSA

Grandma's in her kitchen making Vietnamese Sizzling Pancakes (Bánh Xèo).

VIETNAMESE SIZZLING CREPE / PANCAKE (BANH XEO) RECIPE
http://www.vickypham.com/blog/vietnamese-sizzling-crepe-pancake-banh-xeo

Makes 8-10 pancakes

INGREDIENTS

Batter

1 packet Banh Xeo flour (12 oz)
1/2 teaspoon turmeric powder
80 grams rice flour
1 teaspoon refined sea salt
1/2 teaspoon MSG
1 can coconut milk (13.5 fl oz)
3 cups water
1 egg (beaten)
3-5 green onions (slice thinly)

Toppings

1 pound pork belly
15-20 whole shrimp (size 21-25; peel and devein)
2 teaspoons salt
1 teaspoon pork/chicken/mushroom stock powder (divided)
1 tablespoon vegetable oil
3 garlic (mince)
1 small shallot (mince)
1/3 cup dried split mung beans (wash until water runs clear and soak overnight)

Vegetables

Lettuce
Mint
Fish Mint (Rau Diep Ca)
Sorrel (Rau Chua)
Vietnamese Balm (Kinh Gioi)
Vietnamese Perilla (Tia To)
1 lb fresh bean sprouts
1 small yellow onion (slice thin)

Other Ingredients

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham): https://www.youtube.com/watch?v=GNxuKOnipp0 
Vietnamese Pickled daikon and carrot (Do Chua)

Equipment Needed

Large nonstick skillet with lid (preferably two for faster cooking)

INSTRUCTIONS

In a large mixing bowl and using a large whisk, mix together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water and egg until completely dissolved. Add green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.

Clean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Slice pork belly into thin pieces. Marinade shrimp and pork belly with stock powder (1/2 teaspoon each).

In a large skillet, heat vegetable oil on medium high. Add minced garlic and shallot and saute until fragrant. Add pork belly and panfry until evenly cook (about 7-10 minutes). Add shrimp into same pan with the pork and lightly pan fry until no longer translucent (1-2 minutes). Remove pork and shrimp from skillet and set aside.

Put the presoaked mung bean in microwave-safe bowl and fill with water to cover by 1 inch. Place in microwave uncovered and cook for 5 minutes until soft. Drain and set aside.

To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter and immediately pick up pan and swirl batter around to cover the bottom and sides of skillet. Add a small amount of sliced onions, mung beans and bean sprouts, pork belly and two shrimp to one side of the pancakes. Cover skillet with lid and cook for 5 minutes on medium high. After 5 minutes, remove lid and allow the pancake to dry out and become crispy. Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.

Serve pancakes with fresh vegetables and herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

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