Nuoc Cham (vietnamese Chili Sauce For Dipping) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: Dried red chilies,
2 Cloves: garlic,
1/2 tsp: Sugar,
2 tbsp: Fish sauce,
1 tbsp: Vinegar,
1 tbsp: Lemon juice,
Directions:
The red stuff can be had in stores. It comes in a clear plastic bottle
with a green lid and a red rooster on the plastic. Or in smaller glass
jars. Its called "Tuong ot toi Viet Nam" (tung ot toy) and is nothing
more than red chiles mashed up with a bit of garlic. You could easily make
it by smashing up a handful of the little red hot peppers and a couple of
cloves of garlic in a mortar and pestle. Theres a similar Filipino sauce
called "Sambal Oeleck"++virtually the same but with the addition of
vinegar. Heres my favorite recipe for nuoc cham. I have some variants if
youd like to see those too. I use it on a lot of stuff++its very good
with poached or white cooked chicken, thousand year eggs, shrimp chips.
Mince chilies and garlic finely and place in a mortar. Mash with the heel
of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish
sauce, vinegar and lemon juice, stirring between each addition. This makes
enough for 2 to 4 people. I almost always double the recipe just to make
sure theres enough. Ive kept it for long periods of time but unless you
freeze it, its past its prime after a few days.
From "Great Asia Steambook" by Irene Wong. Published by Taylor and Ng,
distributed by Random House. 1977. ISBN 0-912738-11-1.
This is a basic chili sauce used for a dip for chicken or whatever.
Variations of this are found in Cambodia, Thailand and other Southeast
Asian countries. You can fiddle with it endlessly. This is a good starting
point. The proportions shown here produce what I consider a mildly warm
dip. I generally use two to six times as many chilies, depending on their
strength and how hot I want it.
VARIATIONS: Use green serrano chilies instead of dried red ones, thinly
slice a red or green chili into rounds and toss them in, lime juice instead
of the lemon juice or palm sugar instead of granulated. If you make it in a
food processor, dont over process. It should have small chunks of each
ingredient rather than being a homogeneous liquid. The taste is sour and
hot, very puckery. Its great with poached or steamed chicken, duck or
game hens. Much better with basically bland dishes rather than something
like curry which has its own blend of spices. Good with Chinese white-cut
chicken or Steamed Ginger Chicken with Black Bean sauce. Its truly
addictive and I often serve it with meals that are not Oriental in origin.
Should be good with a firm- fleshed white fish or boiled shrimp or crab.
Fish sauce is a liquid made with anchovies and salt. Its not really fishy
tasting. Look for it in the oriental section of supermarkets or at markets
catering to Asian clientele. Tiparos is a good brand made in the
Philippines. I prefer Thai or Vietnamese fish sauce, but theyll probably
be harder to find. A timesaver is to combine large quantities of the liquid
ingredients and store them in the fridge. Then, when you want some Nuoc
Cham, just chop up the chilies and garlic, pound them with the sugar and
add them to the liquid.
Posted by Stephen Ceideburg; March 7 1991.
Source from luhu.jp
with a green lid and a red rooster on the plastic. Or in smaller glass
jars. Its called "Tuong ot toi Viet Nam" (tung ot toy) and is nothing
more than red chiles mashed up with a bit of garlic. You could easily make
it by smashing up a handful of the little red hot peppers and a couple of
cloves of garlic in a mortar and pestle. Theres a similar Filipino sauce
called "Sambal Oeleck"++virtually the same but with the addition of
vinegar. Heres my favorite recipe for nuoc cham. I have some variants if
youd like to see those too. I use it on a lot of stuff++its very good
with poached or white cooked chicken, thousand year eggs, shrimp chips.
Mince chilies and garlic finely and place in a mortar. Mash with the heel
of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish
sauce, vinegar and lemon juice, stirring between each addition. This makes
enough for 2 to 4 people. I almost always double the recipe just to make
sure theres enough. Ive kept it for long periods of time but unless you
freeze it, its past its prime after a few days.
From "Great Asia Steambook" by Irene Wong. Published by Taylor and Ng,
distributed by Random House. 1977. ISBN 0-912738-11-1.
This is a basic chili sauce used for a dip for chicken or whatever.
Variations of this are found in Cambodia, Thailand and other Southeast
Asian countries. You can fiddle with it endlessly. This is a good starting
point. The proportions shown here produce what I consider a mildly warm
dip. I generally use two to six times as many chilies, depending on their
strength and how hot I want it.
VARIATIONS: Use green serrano chilies instead of dried red ones, thinly
slice a red or green chili into rounds and toss them in, lime juice instead
of the lemon juice or palm sugar instead of granulated. If you make it in a
food processor, dont over process. It should have small chunks of each
ingredient rather than being a homogeneous liquid. The taste is sour and
hot, very puckery. Its great with poached or steamed chicken, duck or
game hens. Much better with basically bland dishes rather than something
like curry which has its own blend of spices. Good with Chinese white-cut
chicken or Steamed Ginger Chicken with Black Bean sauce. Its truly
addictive and I often serve it with meals that are not Oriental in origin.
Should be good with a firm- fleshed white fish or boiled shrimp or crab.
Fish sauce is a liquid made with anchovies and salt. Its not really fishy
tasting. Look for it in the oriental section of supermarkets or at markets
catering to Asian clientele. Tiparos is a good brand made in the
Philippines. I prefer Thai or Vietnamese fish sauce, but theyll probably
be harder to find. A timesaver is to combine large quantities of the liquid
ingredients and store them in the fridge. Then, when you want some Nuoc
Cham, just chop up the chilies and garlic, pound them with the sugar and
add them to the liquid.
Posted by Stephen Ceideburg; March 7 1991.
Source from luhu.jp