Nuoc cham: Difference between revisions
From Cookipedia
m (Text replace - "Uses::Garlic" to "Garlic") |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | |||
{{#seo: | |||
|title=Nuoc cham recipe Cooking with chillies Cooking Wiki | |||
|titlemode=replace | |||
|keywords=Nuoc cham recipe Cooking with chillies from The cook's Wiki | |||
|description=The Vietnamese chili dipping sauce goes great with chicken, beef, noodles and seafood. It will last a month if refrigerated | |||
}} | |||
<!-- /seo --> | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=20th October 2012 | |||
|Author=Chef | |||
|ImageComment = Nuoc cham ingredients | |||
|Servings = Mkes 200 ml (7 fl oz) | |Servings = Mkes 200 ml (7 fl oz) | ||
|Difficulty = 1 | |Difficulty = 1 | ||
| Line 13: | Line 24: | ||
It will last a month if refrigerated | It will last a month if refrigerated | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 4 tablespoons [[nuoc mam]] or [[nam pla]] | | 4 tablespoons [[nuoc mam]] or [[nam pla]] | ||
| Line 22: | Line 33: | ||
| 4 [[Garlic|garlic]] cloves, peeled and chopped | | 4 [[Garlic|garlic]] cloves, peeled and chopped | ||
| 2 tablespoons finely [[grated]] [[carrots]] | | 2 tablespoons finely [[grated]] [[carrots]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 34: | Line 43: | ||
==See also== | ==See also== | ||
* [[Chilli sauce|Many other chilli sauce recipes]] | * [[Chilli sauce|Many other chilli sauce recipes]] | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
| Line 43: | Line 53: | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 15:08, 19 November 2014
| Nuoc cham | |
|---|---|
_recipe.jpg) |
| Nuoc cham ingredients | |
| Servings: | Mkes 200 ml (7 fl oz) |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th October 2012 |
The Vietnamese chili dipping sauce goes great with chicken, beef, noodles and seafood.
It will last a month if refrigerated
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 tablespoons nuoc mam or nam pla
- Juice of 2 limes
- Finely chopped zest of ¼ of a lime
- 2 red Thai chillies, deseeded and sliced
- 1 tablespoon jaggery
- 4 garlic cloves, peeled and chopped
- 2 tablespoons finely grated carrots
Method
- Grind the chillies, garlic, and jaggery and lime zest to a paste in a mortar and pestle
- Add the nuoc mam or nam pla, lime juice and 5 tablespoons water
- Mix well, add the grated carrots and store in a jar
See also
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!