Honeycomb Cake (Banh Bo Nuong)

--- Bài mới hơn ---

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  • This Honeycomb Cake (Banh Bo Nuong) recipe makes a delicious, fragrant cake infused with Pandan flavor and coconut milk. With its fresh green color, fun chewy texture and unique furrows, this sweet treat is at the top of everyone’s snack cake list. If you’re familiar with this cake, you may know that it can be a bit challenging. The mark of success is achieving the vertical striations, which when cut across, looks like a bee’s honeycomb and hence the name: Honeycomb Cake. The ingredients and directions are very specific, so please follow the Honeycomb Cake (Banh Bo Nuong) recipe exactly and avoid substitutions unless noted. Good Luck!

    Be sure to use single-acting baking powder instead of double-acting baking powder. Single-acting works when wet. Double-acting works with moisture and heat. Most of the baking powders in the grocery stores (ex: Rumford, Royal, Calumet, etc.) are double-acting and will not work with this recipe. The cake rises nicely in the oven, but once removed from the oven, it falls flat (very sad!). For single-acting baking powder, I familiar with two brands: Alsa baking powder and Dr. Oetker. The Alsa brand, sold mainly at Vietnamese grocery stores, is what most people use. Alsa works just fine for this recipe. If using Alsa baking powder, use one entire envelope. I tried Dr. Oetker’s because it’s sold at a store near me. Unfortunately, it did not yield the beautiful honeycombs. Because finding single-acting baking powder can be a frustrating task, I show you how to make your own single-acting baking powder with ingredients readily available in every grocery store: baking soda and cream of tartar.

    Be ppared to make this cake a few times before you are successful. Buy extra eggs and tapioca starch. The size of the eggs is important. The recipe calls for extra-large or jumbo eggs.

    For richer flavor, replace the water with coconut milk. This cake is mildly sweet. Feel free to adjust the sugar to your taste.

    Make sure your baking soda is not expired. We all have a container in our cupboard and have no idea how long it’s been in there. Buy a fresh box for this recipe.

    After adding the single-acting baking powder, work quickly to get the cake into the oven as the baking powder is already activated.

    Use a 9 inch round springform pan or tube / bundt cake pan. You can go a bit smaller if you want a thicker cake but don’t use anything larger than a 10 inch pan or the cake will be rather flat.

    Watch the video for instructions.

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    Directions

    Place the springform pan in the oven. Preheat the oven to 325 F (163 C).

    In a small saucepan over Low heat, add the coconut milk, water and sugar. Stir until dissolved. Remove from the heat and let the coconut syrup cool to room temperature.

    In a medium bowl, sift together the tapioca starch and rice flour.

    In a small bowl, combine the cream of tartar and baking soda to make the single-acting baking powder.

    In a large bowl, add the eggs, oil, and vanilla extract. Pierce the eggs yolks with a knife. Gently whisk everything together for about 1 minute. Avoid whipping or beating the eggs as this introduces air in the egg mixture.

    Add the coconut syrup to the egg mixture and whisk together gently. Add half of the sifted flour mixture and mix together until mostly combined. Add the remaining flour mixture and continue whisking gently. The batter is lumpy at first but continue whisking slowly, approximately 2-3 minutes, to dissolve the lumps. Add the Pandan paste and blend well. (There should be some small lumps in the batter.)

    Add the single-acting baking powder and whisk until combined, approximately 1 minute. (Note the batter becomes foamy as it reacts with the baking powder.)

    Remove the hot baking pan from the oven and spray with a generous amount of non-stick cooking spray. Strain the batter into the baking pan. Use a whisk to break-down any remaining flour lumps in the strainer.

    Bake the cake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.

    Remove from oven and allow to cool before serving.

    Cover any remaining Honeycomb Cake and store at room temperature for 1-2 days. Store in the refrigerator for up to 1 week. Warm the cake in the microwave to enjoy again.

    Yields: 8 servings

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  • Nuoc Cham Vs. Nuoc Mam

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  • 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 ppare 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

    1. Mix water and sugar in a small bowl until the sugar is dissolved.
    2. Add fish sauce and lime juice and stir until combined.
    3. 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.

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  • 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 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)

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  • 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 ppare 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

    1. Mix water and sugar in a small bowl until the sugar is dissolved.
    2. Add fish sauce and lime juice and stir until combined.
    3. 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.

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  • Amount Per 1 Serving

    Calories

    22.69

    Kcal (95 kJ)

    Calories from fat

    0.09 Kcal

    % Daily Value*

    Total Fat

    0.01g

    0%

    Sodium

    943.28mg

    39%

    Potassium

    45.75mg

    1%

    Total Carbs

    5.25g

    2%

    Sugars

    4.53g

    18%

    Dietary Fiber

    0.03g

    0%

    Protein

    0.67g

    1%

    Vitamin C

    2.6mg

    4%

    Iron

    0.1mg

    1%

    Calcium

    11.7mg

    1%

    Amount Per 100 g

    Calories

    36.51

    Kcal (153 kJ)

    Calories from fat

    0.14 Kcal

    % Daily Value*

    Total Fat

    0.02g

    0%

    Sodium

    1517.76mg

    39%

    Potassium

    73.61mg

    1%

    Total Carbs

    8.45g

    2%

    Sugars

    7.29g

    18%

    Dietary Fiber

    0.05g

    0%

    Protein

    1.07g

    1%

    Vitamin C

    4.2mg

    4%

    Iron

    0.2mg

    1%

    Calcium

    18.8mg

    1%

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    Find out how many calories should you eat.

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  • 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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  • This post may contain affiliate links. Please read my disclosure.

    Studded with spicy Thai chilies and fresh garlic, this Vietnamese dipping sauce, or Nuoc Cham, is a staple of Vietnamese cooking – plus it’s ready in 5 minutes!

    Consisting of fish sauce, garlic, chilies, sugar and lime juice, this sauce is the epitome of Vietnamese flavors – it’s sweet, salty, sour and spicy.

    The result is an incredibly flavorful “umami” dipping sauce that is almost drinkable…seriously…it’s that good. Make it ahead and store it in the fridge (in a covered container) as it will last a long time.

    There are only a handful of ingredients used here – fish sauce, lime, coconut (or palm) sugar, garlic and chilies.

    You can use either coconut sugar or palm sugar for this recipe. I love the flavor of palm sugar personally, but coconut sugar works as well. Buy palm sugar HERE on Amazon ( affiliate link).

    Thai chilies can be left out, but I think they impart an incredible spicy flavor to the sauce love to include them. If you can’t find them, you can also thinly slice a serrano pepper and use that.

    Fresh lime juice is a MUST. Do not use bottled lime juice or the flavor will be all wrong. I actually almost never recommend using bottled lime juice as the flavor is so different than fresh.

    What is Fish Sauce?

    Fish sauce is a sauce made from anchovies fermented in salt. While the smell can sometimes be strong, the flavor is out of this world delicious. When added to marinades and sauces, it does not have a fishy flavor as you would expect. It just adds a wonderful savory flavor.

    My favorite fish sauce to use is Red Boat 40

    Check out these 20+ ways to use fish sauce!

    Step By Step Instructions

    They key to this sauce is getting the flavor balance correct. Whisk together the lime juice, water and sugar until the sugar has dissolved.

    **for a sweeter sauce like you find in many restaurant in America, reduce the amount of fish sauce to 5 tablespoons.

    Add the chilies and garlic and let it stand for 20 minutes at room temperature before serving. The amount of chilies can be adjusted based on spice pference.

    It’s also incredible served as a dipping sauce for these Vietnamese Egg Rolls or these Chicken Summer Rolls.

    And if you have simple grilled meat, pork, chicken or even seafood, you can just dip it in this sauce for a boost of flavor.

    1. Adjust the amount of chilies to your spice pference. Remember that Thai chilies can be extremely spicy.
    2. Use warm water to help the sugar dissolve.
    3. Add the fish sauce slowly, tasting along the way, until you get the perfect flavor. You may have to add more/less depending on your pference.
    4. For a sweeter nuoc cham, reduce the amount of fish sauce to 5 tablespoons.

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  • Elevate your spring rolls with the most magical Vietnamese condiment of all. This Nuoc Cham Recipe has perfect levels of sour, sweet, salty, savory and spicy!

    Well, it turns out you can make a delicious Vietnamese nuoc cham that will be the star of your dinner in no time flat! Seriously, five minutes in the kitchen is all it takes.

    Today’s post is all about the most magical of Vietnamese condiments. How to make it, what to eat with it and even some culinary pitfalls to avoid.

    If you’ve ever wondered about nuoc cham, this one is for you!

    Nuoc cham is the absolutely delicious Vietnamese dipping sauce that tends to accompany fried spring rolls ( Chả giò), pan fried crepes ( Bánh xèo) and rice noodle dishes ( Bún).

    This ubiquitous condiment is a mixture of fish sauce ( nước mắm), garlic, palm sugar, lime juice, a splash of water and (sometimes) bird’s eye chilis.

    In this home chef’s opinion, the most important element to a good nuoc cham is finding the proper balance of sour, sweet, salty, savory and spicy.

    However from an ingredients perspective, finding and using a good fish sauce – or nuoc mam – is the key to full on flavor!

    I’m a big fan of (a Vietnamese fish sauce). I tend to use it when making dipping sauces, or when the fish sauce will be out front and super noticeable. Biggest drawback though is price. It’s ptty expensive compared to other brands.

    When using fish sauce as an ingredient in a larger composed recipe, I tend to use , or Three Crabs .

    They all differ slightly in saltiness and assertiveness. So, when it comes to finding your pferred brand, there may be a bit of trial and error involved.

    Interesting note: Ben loves fish sauce so much that he lists the salty, briny, whiskey colored liquid as the number one reason he could never go fully vegan.

    Yep, it’s that good!

    Wait, isn’t it all fish sauce?

    What’s the difference between nuoc mam and nuoc cham?

    This bit confused me at one point too.

    Nuoc mam is technically unadulterated fish sauce. Nuoc cham is the dipping sauce we’re making here today (that happens to use nuoc mam as a central ingredient).

    Confused? Not to worry! Hereis a great article on the matter. And here is another!

    Now, let’s get on to the important business… cooking and eating!

    Dissolve in lukewarm water. Then whisk in lime, fish sauce, minced garlic and Thai chiles. I like to let my nuoc cham sit at room temperature for a few minutes so all of the flavors marry well. But that’s an optional step. You can dig in right away if you’d like.

    It doesn’t get much more simple than that!

    How does restaurant style nuoc cham differ from this one?

    Most of the same ingredients tend to be in use when you get your spring roll sauce or dipping sauce for your Vietnamese bun delivered to the table when dining out.

    However, I’ve found – at many Vietnamese restaurants in the States, their nuoc cham recipes can tend to be on the sweeter side. More so than the well balanced mixes I’ve had in Vietnam. That heavy handedness with the sugar can result in a nuoc cham that loses some of it’s natural nuance.

    That said, there’s a place in our neighborhood in Brooklyn that has a nuoc cham sauce so finely tuned, I feel like I’m sitting on a small plastic stool in Hue inhaling my noodles every time we drop in for a bite.

    I’d like to think that my own mixture is closer to a well balanced, authentic nuoc cham – with the fish sauce and chili a bit more forward in the mix.

    You’ll just have to try it and decide for yourself!

    The Vietnamese language is full of rising, falling and flat tones that can render the same word with different meanings depending on the delivery. Getting it right can seem like an impenetrable fortress to someone just getting started.

    For me, I just had to get used to the fact that I’m saying stuff the wrong way when I travel and when I eat out.

    The phonetic spelling is: nɨ́ək tɕə̌m.

    But that doesn’t clear much up, right?!

    To say nuoc cham with something approaching accuracy, say nuoc as ‘nook’ (like the Barnes & Noble e-reader). And say cham as ‘chum’ (like an old friend from your days at school).

    That’s how it was explained to me – and it’s worked at restaurants sufficiently well to this point!

    No matter how you say it, though – the most important thing about food is that it tastes delicious and makes you want more.

    I hope you love this nuoc cham recipe as much as I do – and that it elevates your spring rolls to pro-status!

    Other simple, delicious Vietnamese recipes:

    Nuoc Cham (Vietnamese Dipping Sauce)

    Did you make this recipe?

    Tag @misspickledplum on Instagram and hashtag it #misspickledplum

    --- Bài cũ hơn ---

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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 pssen 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 pssen 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.

    MerkenMerken

    MerkenMerken

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    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

    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 –

    • Lime juice
    • Fish sauce
    • Rice vinegar
    • Warm water
    • Keto honey (product link in profile), honey, or maple syrup
    • Garlic cloves
    • Thai chilis or serrano chili pepper

    Vietnamese Dipping Sauce Pairings

    More Healthy Easy Paleo Salad Dressings

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    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.

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    • The nutritional label is calculated per tablespoon with Keto honey.

    Nutrition

    Serving:

    1

    tbsp

    ,

    Calories:

    10

    kcal

    ,

    Carbohydrates:

    3

    g

    ,

    Protein:

    1

    g

    ,

    Fat:

    1

    g

    ,

    Saturated Fat:

    1

    g

    ,

    Polyunsaturated Fat:

    1

    g

    ,

    Sodium:

    295

    mg

    ,

    Potassium:

    16

    mg

    ,

    Fiber:

    1

    g

    ,

    Sugar:

    3

    g

    ,

    Vitamin A:

    3

    IU

    ,

    Vitamin C:

    1

    mg

    ,

    Calcium:

    3

    mg

    ,

    Iron:

    1

    mg

    DID YOU MAKE THIS RECIPE?

    Tag @iheartumami.ny on Instagram and hashtag it #iheartumami

    More Awesome Recipes to Try with Keto Nuoc Cham Sauce

    --- Bài cũ hơn ---

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