Welcome to filtsai.com! | Home | WAP | | Contact | Register | Login
Christ | Cars | Woodworking | Condo | Nutrition | Wifetest | Pictures | Japan
Cooking: savory | sweet | techniques | uncategorized | all recipes
Nuoc Cham

printable version (new window) | back to recipe list
Source: Me
Yield: 2 Cups
Serving Size: 1/4 Cup
Servings: 8

When you go to a Vietnamese restaurant, there are two common sauces, a clear sweet, sour and spicy one and a brown peanut sauce. Nuoc Cham is the clear one. I used Wikipedia's guidelines to create my recipe though I did alter it some. It's still needs some tweaking though.

Nuoc Cham is perfect for Summer Rolls or to compliment vegetables to make a slaw/salad or even to sprinkle over meat and rice.
   
Ingredients

Nuoc Cham
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Hot Pepper Sauce
1 Tablespoon to taste
(or crushed red peppers)
2 0.1 0 0
Sugar, granulated
0.75 Cup to taste 660 0 170.4 0
Vinegar, Average All Types
0.25 Cup to taste 10 0 0 0
Garlic, Raw
2 Clove crushed into a paste 10 0 2 0.4
Fish Sauce
0.25 Cup 80 0 0 0
Lemon Juice
0.25 Cup (yield
from 1 large lemon)
14 0 0 0
Water
0.75 Cup 0 0 0 0
Total: 776 0.1 172.4 0.4
Per Serving: 97 0 21.6 0.1

Copyright © 1999-2017 filtsai.com and Basement Productions Syndicate