#Nuoc Mam

[fattributes]

Vietnamese Beef Vermicelli Salad with Homemade Nuoc Mam

[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]

[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

[vegehana-food]

✿ ヌクマム | Nước Mắm ・ベトナム料理で使われる調味料で、小魚と塩を原料とする魚醤の一種。 魚介類に塩を加えて発酵させた食品「マム（mắm）」の一種である。小魚と塩を壺や樽に入れ、冷所で6か月から12か月間熟成させたものの浸出液がヌクマムである。ベトナム料理で使われる頻度が高いためにベトナムを代表する味ともいわれ、その役割は日本料理で使われる醤油にも例えられる。砂糖、ニンニク、トウガラシ、ライムなどと合わせてヌクチャムというつけ汁にもされる。

[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.

[heylittlejess]

Nuoc Mam (Vietnamese Fish Sauce)

[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]

Hot Salmon Ramen

On a mostly cloudy and chill enough July Sunday, this tasty bowl of Hot Salmon Ramen, with its crisp radish and cucumber pickles and fragrant fresh chervil just picked in the garden, has donned its Summer clothes; and it remains as soothing as on a very cold day!  Happy Sunday!

Ingredients (serves 1):

1 tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a small garlic clove, minced

half a red chili pepper

1 tablespoon soy sauce

1 tablespoon sweet soy sauce

1 tablespoon Nuoc mam (fish sauce)

2 cups water

60 grams/2 ounces dry ramen noodles

1 tablespoon demerara sugar

90 grams/3 ounces fresh salmon fillet

3 medium radishes, rinsed

3 or 4 slices Pickled Cucumbers

Garden Chervil, to garnish

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

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

Thinly slice red chili pepper, and stir into the pot. Cook, a couple of 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 pot, until dissolved. Allow the noodles to simmer, a couple of minutes more.

Meanwhile, cut salmon into thin slices. Thinly slice radishes, as well.

Spoon ramen noodles into a large bowl. Arrange salmon slices on top. Pour the fragrant chili broth all over. Top with radish slices and Pickled Cucumbers. Garnish with Chervil.

Enjoy Hot Salmon Ramen immediately.

[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=

[voxy-pilura]

Vietnamese Food: A Flavorful Blend of Tradition and Freshness

Vietnamese food is renowned for its harmonious balance of flavors, textures, and colors. It’s a cuisine that seamlessly blends sweet, sour, salty, and spicy notes, offering a fresh and vibrant eating experience. Whether you're enjoying a bowl of fragrant pho or munching on a crispy banh mi, Vietnamese dishes capture the essence of the country’s rich history and diverse culinary traditions.

The Five Fundamental Flavors

At the heart of Vietnamese food is the balance of five fundamental flavors—sweet, sour, bitter, salty, and umami. This balance is reflected in the use of natural ingredients like fresh herbs, fruits, vegetables, and spices. Key flavors often come from:

Fish sauce (nuoc mam) – a salty, fermented sauce used in many dishes.

Lime and vinegar – for adding sourness.

Sugar – to sweeten marinades and dressings.

Chili – for heat and spice.

Herbs like cilantro, basil, and mint – to freshen up dishes.

Popular Vietnamese Dishes

Vietnamese cuisine is as diverse as its regions, but there are a few staple dishes that stand out for their flavor and simplicity.

1. Pho

Arguably the most famous Vietnamese dish, pho is a comforting noodle soup that features a rich, aromatic broth, flat rice noodles, and tender slices of beef or chicken. It’s typically served with fresh herbs, bean sprouts, and lime on the side, allowing diners to personalize the flavor. The broth is the key to a good pho—it's made by simmering beef bones, star anise, cinnamon, and other spices for hours, resulting in a fragrant and flavorful soup.

2. Banh Mi

This Vietnamese sandwich is a symbol of the country’s colonial past, blending French and Vietnamese culinary traditions. The bread—crusty French-style baguette—is filled with various ingredients like pork, chicken, pâté, pickled vegetables, cilantro, and chili peppers. The combination of crisp bread, savory fillings, and tangy pickles creates a perfect harmony of flavors.

3. Goi Cuon (Fresh Spring Rolls)

Also known as summer rolls, goi cuon are a light and refreshing appetizer. These translucent rolls are made by wrapping shrimp, pork, vermicelli noodles, and fresh herbs in soft rice paper. They're served with a tangy hoisin-peanut dipping sauce or a sweet nuoc cham (fish sauce-based dip), making each bite flavorful yet healthy.

4. Bun Cha

Hailing from Hanoi, bun cha is a dish that consists of grilled pork patties and slices of pork belly served over a bed of rice noodles. It's accompanied by fresh herbs and a sweet-and-sour dipping sauce, making it a fragrant and satisfying meal.

The Importance of Freshness

One of the defining characteristics of Vietnamese food is its emphasis on fresh ingredients. Whether it's the use of herbs like mint and basil, or freshly sliced vegetables, the cuisine focuses on light, fresh, and vibrant flavors. Many Vietnamese dishes also come with an array of condiments and side garnishes, allowing diners to customize their food to suit their tastes.

Vietnamese food is a delicious reflection of the country’s history, geography, and culture. Its signature balance of fresh ingredients, bold flavors, and subtle spices makes it a favorite for food lovers around the world. From the savory broth of pho to the crisp bite of banh mi, each dish offers a unique taste of Vietnam's rich culinary heritage. Whether you're a seasoned foodie or trying it for the first time, Vietnamese food never fails to leave a lasting impression.