Vietnamese Dipping Sauce (Nuoc Cham) (2024)

FAQs

What is nuoc cham made of? ›

At its simplest, nuoc cham is a mixture of water, sugar, lime juice, and fish sauce, creating the base that's a staple of Vietnamese flavor.

There is no difference between them. They are 2 different names for the same sauce. Nuoc cham translates to “dipping sauce” while nuoc mam pha translates to “mixed fish sauce”.

One of the most well-known and essential components of Vietnamese cuisine is fish sauce. This sauce is vital to almost every Vietnamese meal served across the country. It is made from salted fish, mostly anchovies, that have been fermented for months or even a year.

Depending on the dish, nước chấm can vary a bit but it all starts with a similar base: fish sauce, sugar, water and lime juice (or vinegar). From there you can add things like fresh ginger and have Nước Mắm Gừng.

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.

Resist the urge to sauce your pho: The hoisin and sriracha should be reserved for the meat and not squeezed directly into the broth. In fact, at Vietnamese restaurants, side dishes are often provided for the hoisin and sriracha so you can dunk your steak directly in the sauce.

Meaning of nuoc mam in English

a type of sweet, salty, and spicy fish sauce, originally from Vietnam: Season the broth to taste with nuoc mam.

If you'd like to stick to one or two of the Asian varieties, here's a rough guide: Vietnamese nuoc mam may be lighter and sweeter, Thai nam pla saltier, and Filipino patis heavier, according to Andrea Nguyen, author of The Pho Cookbook. Whatever you choose, look for an amber liquid with a reddish tint.

The acid in the fish sauce tenderizes the meat and leaves behind a rich umami flavour without a fishy taste. And of course, any dish that uses anchovies (Caesar salad, pasta sauce and pizza etc.), fish sauce easily substitutes salted canned anchovies, a beloved delicacy in Europe.

Vietnamese cuisine

In Vietnamese, hoisin sauce is called tương đen. It is a popular condiment for phở, a Vietnamese noodle soup, in southern Vietnam. The sauce can be directly added into a bowl of phở at the table, or it can be used as a dip for the meat of phở dishes.

What is the difference between nuoc cham and nuoc cham Chay? ›

So you might recognize that the title looks similar to Nuoc Mam Cham (a Vietnamese salty fish dipping sauce). This is basically its vegan sister, Nuoc Cham Chay. Chay means vegetarian so this sauce is loosely translated as vegetarian dipping sauce.

Your father was probably talking about the Vietnamese national food condiment called : “Nuoc Mam” which is liquid fish sauce. (FYI, it comes in various grades of quality. It is quite nutritious in vitamins and minerals. Used in its pure state it can be quite smelly.

Nước Chấm is a quintessential sauce in Vietnamese cuisine. Made from simple ingredients like fish sauce, lime juice, and sugar, this sauce adds a delicious umami flavor to a wide range of dishes. It's a staple item in Vietnamese households and provides an essential finishing touch to many Vietnamese dishes.

1. Phở Phở-real: this world-famous soup differs from north to south. Phở is the quintessential Vietnamese dish, the word phở referring to the type of noodle used in the recipe.

Sugar cane, nettle leaves, grass roots, and corn silk make up the most basic nuoc sam. This drink can also be made with dried longan, liquorice, coriander, and roasted water chestnuts. The herbal tea has a fresh and sweet flavor that is mildly fragrant, making it ideal for cooling down on a sweltering day.

Cham cham, Chomchom or chum chum (Bengali: চমচম) is a traditional Bengali sweet, popular throughout the Indian subcontinent. The sweet comes in a variety of colours, mainly light pink, light yellow, and white. It is made from chickpeas and coated with coconut or mawa flakes as a garnish.

This is made from white fungus (I assume it's a mushroom) and bird's nest (Which apparently is actually parts of a bird's nest). It tasted like cake batter.

Like many Asian sauces, Nuoc-Mam is based on anchovies fermented in brine. Salty like soy sauce, it is often mixed with other ingredients like lemon, water, chili peppers, garlic and others, to form what we know as spring roll sauce.