#Nuoc Mam

[fattributes]

Vietnamese Beef Vermicelli Salad with Homemade Nuoc Mam

[askwhatsforlunch]

Pork Belly and Pak Choi Noodle Soup

Making this fragrant and tasty Pork Belly and Pak Choi Noodle Soup for dinner may take a bit a time, but it's well-worth the effort, I can assure you! Happy Saturday!

Ingredients (serves 3):

1 large garlic clove, minced

1 heaped tablespoon Ginger Paste 

2 tablespoons soy sauce

2 teaspoons Hot Pepper Sauce 

½ teaspoon freshly cracked black pepper

1 tablespoon sesame oil

1 heaped tablespoon pure honey

½ cup water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red Garden Chilli 

2 beautiful pak choi

3 tablespoon soy sauce

2 tablespoon sweet soy sauce

1 tablespoon Nuoc mam (fish sauce)

5 cups water

90 grams/3 ounces large rice noodles

1 tablespoon demerara sugar

Preheat oven to 200°C/395°F.

Using a sharp knife, remove the thick pig skin from the pork belly, so you are left with a layer of fat. With the knife, score the fat in a criss-cross manner.

Combine minced garlic, Ginger Paste, soy sauce, Hot Pepper Sauce and black pepper in a small bowl. Stir in sesame oil and honey until well-blended. Generously rub ginger and soy mixture all over the pork belly.

Sit pork belly, fat-side up, into a roasting tin, and pour water at the bottom of the tin.

Place roasting tin into the hot oven, and roast, at 200°C/395°F, for 30 to 35 minutes, until golden brown on top.

Remove from the oven and allow to cool.

In a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice Garden Chilli, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with soy sauce, sweet soy sauce, and Nuoc Mam. Stir in water, and bring to the boil.

In a smaller pot, bring water to the boil.

Once boiling, stir in the rice noodles. Cook, 7 minutes.

Remove from the heat, drain the noodles, rinsing under cold water and plunge them in a bowl filled with ice water. Set aside.

Stir demerara sugar into the wok, until dissolved.

Finally, stir in reserved pak choi leaves, and cook until just wilted.

Once cool enough to handle, cut soy and ginger pork belly into thin slices.

Drain rice noodles and place a heap at the bottom of each of three shallow plates. Top with hot pak choi broth. Finally, scatter soy and ginger pork belly on top.

Serve Pork Belly and Pak Choi Noodle Soup immediately.

[2057]

[nuagesdepices]

Zoom sur la sauce nuoc mâm

Coucou les gourmands Je partage avec vous tous les secrets de la sauce nuoc mâm, cet élixir venu d’Asie du Sud-Est, mérite amplement un article aussi détaillé. Préparez vous à un voyage gustatif au cœur du Vietnam, à la découverte d’une sauce aux mille et une facettes, capable de transformer le plus simple des plats en un véritable délice. Imaginez vous déambuler dans un petit marché vietnamien.…

[petermorwood]

Better still, I've got several, including a couple with their modern name, "colatura". (I keep misreading that as "coloratura", prompting some very odd mental images.)

The one you're thinking of is from Terre Exotique, €14,90 for 100ml.

This one's from Maison Dehesa, about €22,00 for 100ml.

And this one from Armatore, €20,00 for 100ml.

Darker versions may be more concentrated. Looking further for "colatura" rather than "garum" turned up a brand which comes with an eyedropper (€24,40) or a spray (€18,15).

Both suggest a sauce used With Restraint.

I'd already worked that out from the prices... :->

incredible pompeii book fact that i will think about forever:

Garum, a sort of Roman fish sauce, was everywhere in Rome and apparently Pompeii was particularly famous for their garum industry. There’s lots of sources both in and outside Pompeii, and several different manufacturers and sellers have been found in the city.

The part that I can’t stop thinking about: jars of garum have been found with labels advertising it as kosher.

I mean, of course you hear about the conflicts between the Romans and Jews. They were very much in one another’s orbits. But still, the fact that there was apparently enough of a market in Pompeii to specifically create and sell kosher fish sauce… you know?

[blogtuyenmy]

Nước mắm là nước chấm rất đỗi quen thuộc trong bữa ăn hằng ngày của gia đình người Việt, nước mắm có thể dùng để chấm trực tiếp hoặc dùng để nêm nếm thức ăn.

https://tuyenmy.info/san-pham/nuoc-mam.html

[fuckkbrunch]

Since I made a big batch of do chua (julienned and pickled carrot and daikon) for the banh mi, this was the logical next recipe.

Before you get to the salad though, you should get together the nuoc mam cham.

This has so few ingredients, it comes together quick. Lime juice, sugar, water, raw garlic and a birds eye chili. And the ace in the hole, fish sauce.

I've never been a big fan of fish sauce (picky bitch strikes again), but this one little bowl of sauce is the most surprising thing I've tasted in a while.

Unassuming, but packed with flavour. I suggest seeding the pepper unless you're a spice champion.

It's zangy and literally mouth watering. I absolutely need to look up what else I can dip in this. Let it sit for thirty minutes while you get the salad together.

After boiling a couple eggs for 9 minutes, pick some herbs and slice some scallions and you're pretty much done. Toss it all together and bam.

Spoon some of the sauce/dressing over it and serve immediately. Very fresh and summery with the mint and basil.

| Do Chua Salad with Herbs, Scallions, Sprouts, and Egg & Nuoc Mam Cham |

Taste was a 2.5 out of 5. Altogether it was okay. The dipping sauce was way better on it's own.

Difficulty was a 3.5 out of 5. A lot of prep, especially for the do chua.

Time was around 40 minutes, not counting the do chua prep the day before. See the banh mi recipe for specifics on that part.

I would make this again as a simmer side dish, but probably leave out the eggs and cilantro. Tony suggests adding a pork cutlet to make this a main dish type of salad. Might just do that.

[cryolyst]

oh my god i just put soy sauce on my rice vermicelli because i ran out of nuoc mam and it was life changing. im sorry nuoc mam i Don't Want To Play With You Anymore

[nuocmamcathai]

Nước mắm Cát Hải - Sản phẩm mắm truyền thống chất lượng cao

Nước mắm Cát Hải là một sản phẩm đặc trưng của Công ty Cổ phần Chế biến Dịch vụ Thủy sản Cát Hải, đặt tại thành phố Hải Phòng - một trong những vùng đất có truyền thống chế biến nước mắm lâu đời và nổi tiếng. Với gần 60 năm kinh nghiệm trong nghành chế biến nước mắm, Công ty đã tạo ra những sản phẩm chất lượng cao và được đánh giá cao bởi người tiêu dùng. Hãy thử nước mắm Cát Hải để trải nghiệm hương vị biển cả đặc trưng của vùng đất Hải Phòng.

Công Ty CP Chế Biến Dịch Vụ Thuỷ Sản Cát Hải sản xuất các loại nước mắm mang nhãn hiệu Cát Hải. Đậm đà hương vị truyền thống, cam kết chất lượng! http://thuysancathai.com.vn.

[pupswithchopsticks]

Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam) https://pupswithchopsticks.com/vietnamese-fish-sauce-dipping-sauce-nuoc-cham-nuoc-mam/?feed_id=10231&_unique_id=669c38b6f0c08

[fattributes]

Vietnamese Fried Oyster Lettuce Wraps

[askwhatsforlunch]

Pak Choi Ramen (Vegan)

Fragrant and spicy, a steaming bowl of these Pak Choi Ramen is a delicious way to warm up on a rainy day! Happy Monday!

Ingredients (serves 2):

1 1/2 tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

2 beautiful pak choi

1 tablespoon soy sauce

1 tablespoon sweet soy sauce

1 tablespoon Nuoc mam (fish sauce)

3 cups water

60 grams/2 ounces dry ramen noodles

1 tablespoon demerara sugar

In a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with soy sauce, sweet soy sauce, and Nuoc Mam. Stir in water, and bring to the boil.

Once boiling, stir in the ramen noodles. Cook, 3 minutes.

Stir demerara sugar into the wok, until dissolved. Allow the noodles to simmer, a couple of minutes more.

Finally, stir in reserved pak choi leaves, and cook until just wilted.

Serve Pak Choi Ramen hot.

[2057]

introducing Nuoc Man

[casbooks]

Books of 2023

Book 47 of 2023

Title: Three Tastes of Nuoc Mam Authors: Douglas Branson ISBN: 9786613914316 Tags: AUS ADF AA Australian Army, AUS ADF Australian Defence Force, AUS Australia, HKG Hong Kong, HKG Hong Kong - Peninsula Hotel, KOR Korea, KOR ROK 9th White Horse Division, KOR ROK Republic of Korea Army, P-3 Orion, US Bob Hope (Entertainer), US USA United States Army, US USA USSF Green Berets, US USA USSF Special Forces, US USCG United States Coast Guard, US USCG USCGC Point Comfort (WPB-82317), US USN United States Navy, US USN USS Currituck Sound (AV-7), US USN USS Vesuvius (AE-15), US USO United Service Organizations, USN Admiral Elmo Russell "Bud" Zumwalt Jr, USN PCF Patrol Craft Fast Swift Boat, VNM ADF AA 1st Australian Task Force (1 ATF) (Vietnam War), VNM ADF AA AATF Australian Army Training Team (Vietnam War), VNM Ba Dong, VNM Binh Thuan Province, VNM Cam Ranh Bay, VNM Co Chien River, VNM Con Na Beach, VNM Cu Lao Cau, VNM DRV NVA North Vietnamese Army, VNM DRV VC Viet Cong, VNM Highway 1, VNM Hon Cu Loa (Monkey Island), VNM Hon Mat, VNM Hon Mieu (South Island), VNM Hon Tam, VNM Hon Tre (Bamboo Island), VNM III Corps (Vietnam War), VNM Mekong Delta, VNM Nha Trang, VNM Nui Dat, VNM Operation Market Time (1965-1975) (Vietnam War), VNM Phan Rang Air Base, VNM Phan Thiet, VNM Point Ke Ga, VNM Point Mui Dinh, VNM RVN ARVN Army of the Republic of Vietnam, VNM RVN ARVN Vietnamese Rangers - Biet Dong Quan, VNM RVN Ngo Dinh Diem, VNM RVN Nguyen Van Thieu, VNM RVN RVNP Can Sat National Police, VNM RVN VNN LLHT Luc Luong Hai Thuyen Navy Coastal Force / Junk Force(Vietnam War), VNM RVN VNN Republic of Vietnam Navy, VNM Tan Son Nhut Air Base, VNM Truong Son Mountains, VNM US MACV Advisory Teams (Vietnam War), VNM US MACV Military Assistance Command Vietnam (Vietnam War), VNM USN Coastal Patrol Center III Corps - Halo Shampoo, VNM USN Coastal Surveillance Center III Corps - Nha Trang, VNM USN TF 117 MRF Mobile Riverine Force (Vietnam War), VNM Vietnam, VNM Vietnam War (1955-1975), VNM VNN Yabudda Junks, VNM Vung Tau Rating: ★★(2 Stars) Subject: Books.Military.20th-21st Century.Asia.Vietnam War.Naval.VNN Year Read: 47 of 2023 Price: 13.29

Description: During the War, Vietnam's coast had to be protected against Viet Cong ambushes and smuggling. The U.S. forces had destroyers, cruisers and gargantuan aircraft carriers, none suited for inshore patrol. This is the story of the Brown Water Navy, the garage-band flotilla assembled to do the job.Douglas Branson has been to Vietnam several times, including trips in 1966, 1995 and 2011. The first time, he was a 22-year-old, Brown Water Navy lieutenant JG. Subsequent visits were as a consultant/tourist. Here, Branson recounts three of his Vietnam adventures with humor, detail and insight into the economic, political and gastronomic forces at work.

Review: I'll be honest, I didn't finish this book. I read the vietnam war part, and skipped the rest because even the war part was difficult to get through. This wasn't quite a 1 star book but it definitely came close. For anyone who has read anything about Operation Market Time, the Swift boats, or even coastal advisors - this book sets off red flags and alarm bells. The author has some very strong opinions about everyone and everything and often ... well ... let's just say that he vacillates wildly from complete bullshit to just plain stupid. Avoid this book and read Bob Andretta's Brown Water Runs Red for a better book on the Junk Force.

[kokokumaduy]

Located on level 33, Cook & Brew offers beautiful bay view to perfect an amorous evening. Begin the night with a delectable five-course set dinner, starting with an amuse-bouche duo featuring Truffle and Mascarpone Beignet with Iberico Ham and fresh Oyster with Dashi Jelly and Caviar, followed by Yellowfin Tuna paired with avocado emulsion, pickled cucumber, sea vegetables and puffed rice for appetizer. Savour Wagyu Beef Shortrib Bon Bon with Organic Baby Carrots and Homemade Roasted Dukkah as the main and end the gastronomic experience with delightful desserts – Hazelnut Dacqoise, Passion Crème and Salted Caramel Ice-cream, and a Petit Fours of Raspberry Pate du Fruits, Truffle Macaroon, and Chocolate Truffle. @cookandbrewsg We decided to try their latest Vietnamese set; A TASTE OF VIETNAM prepared by TOMMY PHAM who is a MasterChef Australia - S13 & S14 Contestant; priced at S$68++ per person for a three-course set menu, it comprise of a Roti Bánh Mi (so exquisite) - Rare roasted Australian beef tenderloin amidst a secret bánh mi sauce and dished with a Swiss brown mushroom pâté, Vietnamese-style truffle mayonnaise, cucumber ribbons, pickled daikon and carrots, coriander, chili. Next we tried the Chá cá La Vons which included a Grilled turmeric black cod fish, bee hoon noodles, sauteed dill and spring onion, cucumber ribbons, roasted peanuts, dill oil and nuoc mam sauce; usually the Hanoians perceive this dish in a hot pot format but the chef was able to transform this known dish in another format - equally delicious and the black cod delivered tenderness and flavour, well melangé. For dessert, we tried a concoction called the Vietnamese Flan which was Silky flan diced with bitter coffee ice kacang, dulce de leche condensed milk coconut sauce - superb on the palate! We were pleased also with their medium rare version of their USDA 365 DAY GRAIN FED STRIPLOIN 12oz which comprise of Fork-crushed mashed fingerling potatoes, greens, red wine jus, mushroom salt, green peppercorn and also a BARBECUE TURKEY MEATBALLS - Bourbon barbecue sauce, cheddar cheese sauce, fingerling potato chips - so yummy! @rosettemedia @thewestinsingapore (at Cook and Brew) https://www.instagram.com/p/CpzIm7ruWiP/?igshid=NGJjMDIxMWI=

[overclockedopossum]

As much for my own reference as anything, I've tried to transcribe this as a recipie - this isn't a substitute for seeing how it goes together in the video, but should hopefully be useful to anyone trying to make it themselves.

Ingredients:

-Napa cabbage -Salt -Shiitake mushrooms -Green [spring] onions -Fresh Cilantro [coriander] (OPTIONAL: for some people this tastes like soap) -Ginger -Garlic -Oil for frying (probably groundnut oil?) -Ground [minced] turkey (OPTIONAL: other meat/protein works or can be left out) (turkey is naturally very lean though so not sure what the effect would be of high fat meats) -Soy sauce -Oyster sauce -Rice vinegar -Sugar -White pepper -Cornstarch -Seasame oil -Mung bean vermicelli noodles -Ready made spring roll pastry sheets -Egg -Optional: Nuoc Mam (vietnamese fish sauce) or other sauce for dipping

Method:

-Shred, heavily salt and massage the cabbage. Set aside for the salt to pull out the moisture. -Finely chop the mushrooms, carrots, spring onions, and coriander (if using) -Crush the ginger and garlic with the flat side of a knife -Put the vermicelli noodles in warm water to soak. Set aside. -Beat an egg with a little water to make an egg wash. Set aside. -Sauté [fry while tossing/stirring] the carrots, letting them cook down [lose water and reduce in volume] -Add the mushrooms and green onions, continue to sauté until the mushrooms start to cook down -Push the vegetables to the side and add the ground turkey, continue to sauté -Once the mixture is nearly cooked add the garlic and ginger, continue to sauté -[once cooked?] add soy sauce, oyster sauce, rice vinegar, a little sugar, white pepper and a little cornstarch -[presumably stir all this on the heat?] -Remove from heat and add seasame oil, stir everything together -Rinse the cabbage well and squeeze out moisture -Strain the vermicelli noodles and cut up into small pieces with kitchen shears -Mix the cabbage with the coriander, cooked meat and vegetables, and the noodles in a large bowl -Add the mixture onto pastry sheets and roll as per video, taking care not to overfill -Use egg wash like glue to seal the final corners -Heat a saucepan with enough oil to reach most of the way up the spring rolls -The oil is hot enough when the tip of a DRY wooden chopstick bubbles in it (a wet chopstick may spit oil at you) -Deep fry the spring rolls until golden brown, turning frequently - about 5 minutes -Serve, optionally with sauce for dipping