Vietnamese Sauces
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
750
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).