Nouc Mam Cham (Vietnamese Dipping Sauce) Recipe

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Nouc Mam Cham (Vietnamese Dipping Sauce)
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Ingredients:

Directions:

  1. Place the simmered ingredients in a pot and bring to a simmer. Do NOT out and out boil, just bring to a gently simmmer.
  2. I prefer to use chilis that have seeds and stems removed. Finely slice or maybe chop them. I find it has a smoother, cleaner taste. Vary the amount based size of chili, heat and your preference. Think 1 average size jalapeno for this size batch.
  3. After cooling, add the chilis, juice of 1 lime (adding a little lemon will make it even better) and the finely chopped garlic.
  4. If it is too salty for you add a little water or lemon or lime juice to taste.
  5. Serve in shallow bowls with some shredded carrots.
  6. It is wonderful for spring rolls and great on Bun or wherever Nouc Cham is requested.
  7. It will keep in the fridge for a fe months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1717.82 Kcal (7192 kJ)
Calories from fat 865.95 Kcal
% Daily Value*
Total Fat 96.22g 148%
Cholesterol 222mg 74%
Sodium 2838.96mg 118%
Potassium 2458.06mg 52%
Total Carbs 64.12g 21%
Sugars 53.36g 213%
Dietary Fiber 7.43g 30%
Protein 166.89g 334%
Vitamin C 187.7mg 313%
Vitamin A 22.2mg 740%
Iron 7.4mg 41%
Calcium 893.8mg 89%
Amount Per 100 g
Calories 208.09 Kcal (871 kJ)
Calories from fat 104.9 Kcal
% Daily Value*
Total Fat 11.66g 148%
Cholesterol 26.89mg 74%
Sodium 343.9mg 118%
Potassium 297.76mg 52%
Total Carbs 7.77g 21%
Sugars 6.46g 213%
Dietary Fiber 0.9g 30%
Protein 20.22g 334%
Vitamin C 22.7mg 313%
Vitamin A 2.7mg 740%
Iron 0.9mg 41%
Calcium 108.3mg 89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.6
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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