Prep 30 mins
Cook 10 mins
Two vital sauces if you cook vietnamese :) The Nuoc Cham is presented in regular and vegetarian forms. Once again from the best cookbook: Hot, Sour, Salty, Sweet.
Vietnamese Must-Have Table Sauce (Nuoc Cham)
- 1⁄4 cup lime juice
- 1⁄4 cup fish sauce
- 1⁄4 cup water
- 2 teaspoons rice wine vinegar
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 bird chile, minced
- 1⁄2 tablespoon shredded carrot
Vegetarian Nuoc Cham
- 3 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon garlic, finely chopped
- 1 teaspoon lemongrass, finely cpped
- 1⁄8 teaspoon cinnamon
- 1 bird chile, minced
- 1 teaspoon peanut oil
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
Vietnamese Peanut Sauce
- 1⁄4 cup dry roasted peanuts
- 2 tablespoons tamarind powder (dissolved in the 2 T warm water)
- 2 tablespoons warm water
- 2 teaspoons peanut oil
- 4 garlic cloves, minced
- 3 tablespoons ground pork
- 3 tablespoons fermented soybean paste
- 1 cup water
- 1 1⁄4 teaspoons sugar
- 1 -2 bird chile, minced
- lime juice
- Nooc Cham (regular and vegetarian):.
- Combine all the ingredients and dissolve the sugar completely. This works easily with stevia instead of the sugar. I use 2-4 drops.
- Keeps in the refrigerator for up to 3 days. Store in tightly sealed glass container in the fridge.
- Vietnamese Peanut Sauce:.
- Using a food processor or mortar, pound peanuts to a course powder. Set aside.
- Sieve the tamarind and water. Set aside the liquid, discard the solids.
- Heat the oil in a wok or skillet over high heat. Add garlic and stir fry about 15 seconds, until color begins to change. Toss in the pork and cook until it is cooked through.
- Add soybean paste and tamarind and stir until blended. Add 1/2 cup of water. Then stir in most of the ground peanuts (reserve 1 T for garnish). Add the sguar and chiles. Add water until you reach the desired texture (thick and pourable, but not watery).
- Serve at room temperature or warmer. Squeeze a lime over it and add the reserved peanuts.
- This keeps in the refrigerator for 3 days or freezes for one month. Reheat before serving.
I made the vegetarian version and thoroughly enjoyed it with some brown rice. Thanks! Made for the Zaar World Tour#6-Asian-2010 by the Looney Spoon Phoodies!
Beautiful! I made the Nuoc Cham and the vegetarian Nuoc Cham. Both were really delightful, and had distinct character of their own. I made the vegetarian one slightly milder, by reducing the amount of chile. The cinnamon and lemongrass are a really interesting combination, and they really sparkle on fried rice or stirred into a bowl of pho. I look forward to trying them on lots of different dishes.