Vietnamese Dipping Sauce with Fermented Fish Sauce Base (Nuoc Mam)

Vietnamese  Dipping Sauce with Fermented Fish Sauce Base (Nuoc Mam) Recipe

Vietnamese dishes are generally very healthy. They are usually composed of a starch like noodles or jasmine rice, a meat or fish, a bunch of greens and the whole meal revolves around a strong-flavored dipping sauce called nước mắm. The main ingredient is made from fermented fish sauce, which is rich in calcium and salt. The smell is very pungent. It's a very common flavoring in Vietnamese cuisine.

I made some bún cá chiên, literally rice vermicelli noodles with fried fish. I love to dip the crispy fried fish in the nuoc mam sauce. The fish absorbs all the sauce and it's divine.

Just add pickled daikon radish, carrots, coarsely crushed peanuts, some Vietnamese mint, grilled beef (or fried tofu for vegetarians) and you get a fresh healthy meal in minutes!!

 

Ingredients

Yields: 4

4 Tbs nuoc mam
3 Tbs rice vinegar
5 Tbs boiled water
4 Tbs brown sugar
2 tsp lime juice with pulp, freshly squeezed
4 tsp garlic, finely minced
2 tsp red Thai chili pepper, finely chopped, to taste
6 Tbs carrots, finely shredded


Directions

In a bowl, dissolve the sugar in the boiling water. Let the water cool to room temperature. Add the rice vinegar and lime juice. Mix in the garlic and chili pepper.

Your condiment is ready to serve.

In a small bowl, pour about 3 tablespoons of the sauce over the carrots. Let it stand for at least 20 minutes. Drain the liquid.

When you're ready to eat, add the shredded carrots to the nuoc mam.

Voilà!
 


Tips

I found this wonderful gadget from Messermeister. It's THE best utensil for julienning vegetables. Is that a verb? Anyways, this tool is also very convenient to make eggrolls. It's fast, as well.

It's important that you wait until the water is completely cool to add the rest of the ingredients. Otherwise, you'll end up cooking some of the ingredients.

To make this vegetarian, you can substitute soy sauce for the nuoc mam ingredient. I usually use Ponzu brand soy sauce. The vegetarian version is called nước tương.

Nuoc mam is a Vietnamese fish sauce that you can find in any Asian store.

Published By: Jacqueline Pham on May 31, 2009.


Comments

Discussion:
[-] Try stirring a few - Guest-polluteconversation
tablespoons of peanut butter into 1/4 cup boiling water (add more water for runnier sauce), add soy sauce, some fish sauce, Siracha hot sauce, and you have the base for an awesome dipping sauce.
[ Posted at 11:32 AM on 6/1/09 | Reply ]
[-] I find dishes that use fish sauce - Guest-HappyLeprechaun
as a dip are horribly strong, but I like it a lot as an integrated ingredient. Pad Thai is yummy.
[ Posted at 11:36 AM on 6/1/09 | Reply ]
[-] Indeed. - Guest-legoman666
While cooking, the whole damn house smells like fish sauce. Yuck. But once completed, the fish sauce flavor isn't really overpowering.
[ Posted at 2:55 PM on 6/1/09 | Reply ]
ಠ_ಠ
[ Posted at 6:32 PM on 6/1/09 | Reply ]
[-] food - Guest-marshall
Hi,

We have just added your latest post "Vietnamese Dipping Sauce with Fermented Fish Sauce Base" to our Food Directory . You can check the inclusion of the post here . We are delighted to invite you to submit all your future posts to the directory for getting a huge base of visitors to your website and gaining a valuable backlink to your site.


Warm Regards

foodnrecipes.info Team

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marshall Website Link
[ Posted at 10:20 PM on 6/1/09 | Reply ]
hi jackie. thanks for commenting on my blog!
i love nuoc mam...and now i can make it at home!



Susan Website Link
[ Posted at 5:37 PM on 6/7/09 | Reply ]
What brand of fish sauce would you recommend?
[ Posted at 12:57 AM on 8/18/13 | Reply ]
[-] http://www.phamfatale.com/ - Guest-JacquelinePham
Red Boat Fish sauce is the brand I use. It's all-natural, first press, “extra virgin” Vietnamese fish sauce.

Jacqueline Pham Website Link
[ Posted at 11:50 PM on 9/1/13 | Reply ]
[-] storage - Guest-Thuy
If I make a lot how long will it last n the refrigerator
[ Posted at 2:38 PM on 9/25/13 | Reply ]

Order my latest book:
Banh Mi

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