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Nuoc Mam Cham, is a famous Vietnamese dipping sauce.

I don't know about you but I like my food extremely flavorful. I use this dipping sauce on just about anything. It jacked up the vegetables that I had last evening with my BGE Spatchcock Chicken. Good on everything...beef, pork, chicken, vegetables, rice, you name it!  Recommended Fish Sauce is Viet Huong brand. Very mellow. Simply mix the following ingredients and store in the fridge overnight to blend the flavors. Will keep indefinitely in the refrigerator.

100 milliliters lime juice
400 milliliters water
6 tablespoons sugar
100 milliliters fish sauce
4 cloves garlic, minced
2 ea Thai pepper, very thinly sliced
2 teaspoon carrot, threads
LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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Comments

  • Also called Three Crabs.  That's my goto fish sauce.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Nature BoyNature Boy Posts: 8,341
    Good stuff chastens
    My wife and her family use rice vinegar instead of lime juice. The secret is balancing out the sweet, the tang, and the funky. Really, REALLY good on fried stuff! But as you said, about anything.

    Cheers
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • chashanschashans Posts: 418
    Good stuff chastens
    My wife and her family use rice vinegar instead of lime juice. The secret is balancing out the sweet, the tang, and the funky. Really, REALLY good on fried stuff! But as you said, about anything.

    Cheers
    Chris
    Interesting about the rice vinegar...I will try it. Thanks!  
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • gdenbygdenby Posts: 4,518
    edited November 2013
    Thank you for the recipe. 2 questions. Do you strain out the solids after the overnight in the 'fridge?

    Assuming that the carrot sections were sliced after the threads were removed, what did you use to cut the carrot threads out of the carrots?
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  • chashanschashans Posts: 418

    gdenby said:
    Thank you for the recipe. 2 questions. Do you strain out the solids after the overnight in the 'fridge?

    Assuming that the carrot sections were sliced after the threads were removed, what did you use to cut the carrot threads out of the carrots?
    I do not strain the sauce. After a meal I actually drink the remaining sauce, in the dipping bowl, because it is soooo good.  I use a zester to get fine carrot  shreds and a channel knife to V groove the carrot slices...which were only there as props.  http://www.amazon.com/Browne-Foodservice-574442-Stainless-Polypropylene/dp/B005PPXY5I/ref=sr_1_62?s=home-garden&ie=UTF8&qid=1384797363&sr=1-62&keywords=garnish+tools
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • Nature BoyNature Boy Posts: 8,341
    Nothing like chugging fish sauce. Hopefully Whomever you kiss has also drank it ;)

    The missuz uses a mandolin to cut the carrots in thin shreds, then pickles the carrots in garlic and other goodies. We use those carrots on a lot of different vietnamese dishes.

    This conversation is making me hungry.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • chashanschashans Posts: 418
    Nothing like chugging fish sauce. Hopefully Whomever you kiss has also drank it ;)

    The missuz uses a mandolin to cut the carrots in thin shreds, then pickles the carrots in garlic and other goodies. We use those carrots on a lot of different vietnamese dishes.

    This conversation is making me hungry.
    Chris
    Great idea!  In the future I will also.  I wonder why my missuz didn't tell me about that.  :)
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • I need some spring rolls right now!

    Steve 

    Caledon, ON

     

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  • chashanschashans Posts: 418
    Nothing like chugging fish sauce. Hopefully Whomever you kiss has also drank it ;)

    The missuz uses a mandolin to cut the carrots in thin shreds, then pickles the carrots in garlic and other goodies. We use those carrots on a lot of different vietnamese dishes.

    This conversation is making me hungry.
    Chris
    They make a nice condiment in those Vietnamese sandwiches.
    French 3.jpg 268.2K
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • pwg56pwg56 Posts: 92
    Ah if only I was paying attention during the metric system classes ;)
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  • chashanschashans Posts: 418
    pwg56 said:
    Ah if only I was paying attention during the metric system classes ;)
    Most U.S. system measuring cups have the Metric system printed on them also. I simply found this recipe easier to make using the Metric system.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • To paraphrase the cliché, quidquid Latine dictum sit altum videtur

    Anything said in metric seems regal and impressive.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • chashanschashans Posts: 418
    To paraphrase the cliché, quidquid Latine dictum sit altum videtur

    Anything said in metric seems regal and impressive.
    You win.  :)

    0.42 cup lime juice
    1 ⅔ cups water
    6 tablespoons sugar
    0.42 cup fish sauce
    4 cloves garlic, minced
    2 ea Thai pepper, very thinly sliced
    2 teaspoon carrot, threads

    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • BotchBotch Posts: 3,201
    chashans said:
    pwg56 said:
    Ah if only I was paying attention during the metric system classes ;)
    Most U.S. system measuring cups have the Metric system printed on them also. I simply found this recipe easier to make using the Metric system.
    You still make us engineerds crazy.   ~X(
     

    :P
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Yet another unique thing about the US of A

    Steve 

    Caledon, ON

     

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  • fishlessmanfishlessman Posts: 17,128
    Yet another unique thing about the US of A
    pretty sure its the same down here as up there after a few drinks, seriously, a couple limes, equal amount of fish sauce, water it down, two handfuls of sugar, some garlic, thai peppers, and some carrot slivers. taste it, another squeeze of lime
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