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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
Description
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.
Notes:
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 Vs. Nuoc Mam
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.
Nuoc Cham Vs. Nuoc Mam – Comparison Guide
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 mins Cook 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.
Brussels Sprouts With Nuoc Cham
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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