Nuoc Cham
Nuoc Cham is a vibrant and essential Vietnamese dipping sauce, perfectly balancing sweet, sour, salty, and spicy notes. This versatile condiment, featuring fresh lime, pungent fish sauce, and a hint of chili, elevates everything from crispy spring rolls to grilled meats and fresh salads, offering a burst of authentic Southeast Asian flavor.
Оригінальний рецепт від Forkin
- Загальний час
- 40 хв
- Порції
- 4
- Складність
- Легко
- На порцію
- 39 kcal
Інформація про алергени: може містити риба і соя. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.
Підготовка
Інгредієнти
- 0,25 склянкаfish sauce
- 0,5 склянкаwater, warm
- 2 ст. л.granulated sugar
- 2 ст. л.fresh lime juice
- 1 зубчикgarlic, minced
- 0,5 шт.thai chili, finely sliced(за бажанням)
- 1 ст. л.carrot, finely shredded(за бажанням)
Приладдя
Small mixing bowl · Whisk · Measuring cups · Measuring spoons · Chef's knife · Cutting board · Garlic press (за бажанням) · Microplane (за бажанням) · Grater (за бажанням) · Citrus juicer (за бажанням)
Спосіб приготування
Крок за кроком
- 1
Finely mince the garlic clove using a sharp chef's knife or a garlic press.
Близько 2 хв
Примітка кухаря: For a smoother sauce, you can grate the garlic on a microplane. Ensure it's very fine to avoid large chunks.
- 2
Carefully slice the Thai chili into very thin rounds or mince it finely, removing seeds if you prefer less heat.
Близько 2 хв
Примітка кухаря: Always wear gloves when handling chilies to prevent skin irritation, and avoid touching your eyes.
- 3
Shred the carrot using a fine grater or julienne peeler into small, delicate strips.
Близько 2 хв
Примітка кухаря: The finely shredded carrot adds a subtle sweetness and visual appeal without overpowering the sauce's texture.
- 4
In a small mixing bowl, combine the warm water and granulated sugar.
Примітка кухаря: Using warm, not hot, water helps the sugar dissolve quickly without cooking the other ingredients later.
- 5
Whisk the mixture vigorously until the sugar is completely dissolved and the liquid is clear.
Близько 2 хв
Примітка кухаря: Ensure no sugar granules remain at the bottom of the bowl for a smooth, consistent sweetness.
- 6
Pour in the fish sauce and freshly squeezed lime juice, then whisk again to thoroughly combine all the liquids.
Близько 1 хв
Примітка кухаря: Always use fresh lime juice for the best flavor; bottled juice often lacks the bright acidity.
- 7
Stir in the minced garlic, finely sliced Thai chili, and shredded carrot.
Близько 1 хв
Примітка кухаря: The amount of chili can be adjusted to your personal preference; start with half and add more if you desire extra heat.
- 8
Taste the Nuoc Cham and adjust the balance of sweet, sour, and salty flavors as needed by adding more sugar, lime juice, or fish sauce, a small amount at a time.
Близько 1 хв
Примітка кухаря: The ideal Nuoc Cham should hit all four flavor notes: sweet, sour, salty, and spicy. Keep tasting and adjusting until it sings!
- 9
Allow the Nuoc Cham to rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and deepen.
Близько 30 хв
Примітка кухаря: This resting period is crucial for the garlic and chili to infuse their flavors throughout the sauce, creating a more harmonious taste.
На порцію
Харчова цінність
- Калорії
- 39,2kcal
- Білки
- 0,9g
- Вуглеводи
- 9,4g
- Жири
- 0g
- Клітковина
- 0,2g
- Цукри
- 8,3g
Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.
Правильне зберігання
This versatile sauce is fantastic with Vietnamese spring rolls (fresh or fried), grilled pork or chicken, bun cha, or as a dressing for a simple noodle salad. For an extra pop of freshness, garnish with a sprinkle of chopped fresh cilantro or mint just before serving. It also pairs wonderfully with a crisp, light-bodied white wine like Sauvignon Blanc or a cold Vietnamese iced coffee.
Store leftover Nuoc Cham in an airtight container in the refrigerator.
Nuoc Cham is typically served chilled or at room temperature and does not require reheating. Stir well before serving.