Tag Archives: Nuoc Cham

Nuoc Cham

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A Sauce for Every Meal
Synthesis of Lime, Garlic, Nuoc Mam

Cooking with limes

Limes

Nuoc Cham is a table condiment that appears at almost all Vietnamese meals.  Basically it’s a way of using the standard Nuoc Mam Fish Sauce and picking up the flavor with Chili Peppers, Lime Juice and Garlic. There are a number of different ways of making it; this recipe adapted from Bach Ngo.

One of a family of Asian Dipping Sauces, including Red Ginger Sauce, Stir-Fry Oyster Sauce, Mustard Sauce,, and Ginger Sauce, as well as Red Ginger Sauce.. Continue reading →

Fish Sauce

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Full of Flavor – and Salt
Many Local Variants

“The Vietnamese favor Nuoc Mam, a strong fish ketchup rich in amino acids, salts and phosphorus which compensates for the low nutriti9onal value of the rice.” — Miriam Ferrari [1]

Tiparos Fish Sauce

Tiparos Fish Sauce,
Nam Pla

Fish ketchup, Signora? Rich in amino acids? Maybe, but certainly rich in salt.  And how about the low nutritional value of the rice?  Some of these things may have been lost in translation and only the editors at Mondadori will ever know the whole story..

In Southeast Asia, the chief salter is a sauce made from fermented fish, commonly known as Patis in the Continue reading →