Nuoc cham (Nước chấm) from The Classic Cuisine of Vietnam (page 39) by Bach Ngo and Gloria Zimmerman
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fish sauce
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red chiles
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Spring rolls (Chả giò); Meat-stuffed squid (Mực nhồi thịt); Lettuce roll with shrimp, meat and noodle (Cuốn diếp); Triangle spring rolls (Ram cuốn); Barbecued beef with lemon grass and noodles (Bún thịt bò nướng); Stir-fried beef with green peppers and broccoli (Thịt bò xào ớt xanh); Beef and French-fried potatoes (Thịt bò xão khoai tây); Vietnamese boneless stuffed chicken (Gà rút xương nhồi); Laqué duck (Vịt quay); Bamboo shoot omelet (Măng làm chả); Fried fish (Cá chiên); Shrimp cakes (Bánh tôm); Shrimp toast (Bánh mì chiên tôm); Shrimp on crab legs (Càng cua bọc tôm); Puffed eggplant (Cà dê phích bột); Stuffed squash soup (Canh squash); Beef, shrimp, and fish fondue with coconut water (Lẩu thập cẩm); Hell rice (Cơm âm phủ); Fried rice with shrimp and crab (Cơm chiên thập cẩm); Sound pancakes (Bánh xèo); Banana leaf cake (Bánh lá); Rolling cake (Bánh cuốn)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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