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Nước chấm is a Vietnamese for a common variety of dipping sauces, which can be sweet, sour, salty, savoury and spicy. If you’ve eaten at a local Vietnamese restaurant, you most likely would have tasted nuoc cham in the form of a dipping sauce for your deep fried spring rolls or sauce you pour over your lemongrass chicken and noodles.
Recently at the Fraser Valley Food Show, I met Thompson Tran, Executive Chef/Owner of The Wooden Boat, a Port Moody catering company that specializes in Vietnamese and French cuisine. He was at the show promoting his latest product, Nuoc Cham. A mixture of fish sauce, water, sugar, vinegar, dehydrated garlic, and dehydrated red bell pepper this bottle of Nuoc Cham provides a 100% natural and gluten free sauce – used in any dish to enhance a salty, sweet, sour and spicy flavor.
I received a bottle of sauce from Thompson and have tried it two different ways. First, I compared it with the nuoc cham received at a local Vietnamese restaurant, where I ordered a lemongrass chicken with rice noodles for takeout. I drizzled some of the restaurant’s nuoc cham on my noodles and compared it with The Wooden Boat’s Nuoc Cham on my noodles. I really enjoyed the spicy kick to The Wooden Boat’s Nuoc Cham and found it less salty versus the restaurant one. It was lighter in flavour yet still complimented my dish nicely! I definitely will be using my bottle versus the restaurant’s from now on!
The second method I used this in was when I made a brussels sprouts dish at home for dinner. I pan fried brussels sprouts with some farmer’s sausage I had also bought at the Fraser Valley Food Show. As final flavouring I drizzled some Nuoc Cham into the brussels sprouts and mixed it before serving. My husband enjoyed the dish so much – he said it was the best way that I’ve cooked brussels sprouts of all the times I’ve made it for him! Two thumbs up is a great welcome in this household.
The Wooden Boat’s Nuoc Cham can be purchased at various Lower Mainland grocery stores such as Donald’s Market, Meinhardt Fine Foods, Gourmet Warehouse, and Famous Foods. There are also several Vancouver Island groceries that now carry this. For full list, visit The Wooden Boat’s website.
Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)
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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.
For this Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam) recipe, you can find most of the ingredients at a local grocery store with the exception of fish sauce. If you can’t find fish sauce in the ‘International’ aisle of your grocery store, then you can find it at an Asian grocery store or online – but I highly recommend buying it locally, since fish sauce that has been leaked from a broken bottle during shipping is quite potent and smelly.
Whenever I make Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam), I personally like to use fresh lime juice because of the additional flavor fresh limes give it. However, most Vietnamese dipping sauces made at restaurants usually use white vinegar or rice vinegar, mostly because it’s a lot cheaper to produce. There is absolutely nothing wrong with using vinegar! From time to time I will also use vinegar when I am out of limes at home as well.
SOAK THE GARLIC IN LIME JUICE TO REDUCE THE GARLICKY SPICY BITE
I learned this neat trick through Serious Eats – How to Tame Garlic’s Pungent Flavor. Ah, the beauty of food science! 🙂
This is a completely optional step. If you don’t mind the spiciness and sharp bite from raw garlic then there’s no need to soak the garlic in the lime juice beforehand 🙂
How long you can store this is highly dependent on whether you use vinegar in the sauce. If you are using only fresh lime juice, then I would not keep this for more than a week or two, but is best enjoyed fresh. If there is vinegar in it, you can keep it for about 2 months. Make sure you store it in an airtight jar in the fridge.
DIFFERENT WAYS TO USE NUOC CHAM / NUOC MAM
I like to use this stuff a lot, especially in the summertime so I like to double or triple the batch when I make it. Here are a few things you can serve this with if you have any extra dipping sauce!
DID YOU MAKE THIS VIETNAMESE FISH SAUCE DIPPING SAUCE (NUOC CHAM / NUOC MAM)?
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All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Vietnamese Dipping Sauce (Nuoc Cham)
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 –
Keto honey (product link in profile), honey, or maple syrup
Thai chilis or serrano chili pepper
Vietnamese Dipping Sauce Pairings
More Healthy Easy Paleo Salad Dressings
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.
The nutritional label is calculated per tablespoon with Keto honey.
DID YOU MAKE THIS RECIPE?
Tag @iheartumami.ny on Instagram and hashtag it #iheartumami
More Awesome Recipes to Try with Keto Nuoc Cham Sauce
Classic Vietnamese Dipping Sauce (Nuoc Cham)
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This Vietnamese dipping sauce is so full of flavor and delicious! It’s perfectly salty with tons of umami flavor from the fish sauce, it’s tangy from the fresh lime juice, and has just the right amount of sweetness.
Also known as Nuoc Cham, this is best described as a fish sauce vinaigrette with shredded carrots that’s used widely in Vietnam as a spring roll or summer roll dipping sauce or a vermicelli noodle sauce.
Why you’ll love this recipe
It’s a light, fat free sauce that doesn’t weight you down
Tons of flavor – tangy, bright, sweet, spicy, salty
It’s super versatile – you can use this to dip fresh spring rolls or fried spring rolls, wontons, vermicelli bowls, and more!
Doubles as a marinade – add in chopped lemongrass and use this to marinate pork, chicken, beef, or seafood!
Ingredients you’ll need
Fish sauce – I recommend using this brand of fish sauce. It’s not overly salty and has great flavor.
Chilis – use any kind of red chilis. Thai chilis are great if you want it extra spicy.
Vinegar – use a bright vinegar such as rice wine vinegar.
Lime – fresh squeezed juice is best.
Chili garlic sauce – (optional) if you want the sauce extra spicy.
Carrots – Add this in right before serving so the carrots stay crunchy.
Set aside the carrots. Add the remaining ingredients together in a small bowl and stir together until the sugar dissolves completely.
Add the carrots right before serving. You can also chili garlic sauce if you want it spicier.
Frequently asked questions
What’s the difference between Nuoc Cham and Nuoc Mam?
In Vietnamese, Nuoc Cham means “sauce” which can refer to any kind of sauce in general. Whereas, Nuoc Mam means “fish sauce”which is the main ingredient in this dipping sauce.
How long does this keep?
If you plan to make this ahead, I would leave out the carrots as they can wilt. Then store it in the refrigerator for up to 2 weeks. The saltiness of the sauce helps it stay fresh for longer.
Serve this with the following dish:
*Nutritional information is an estimate, calculated using online tools.
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