I've been thinking about writing a blog for quite some time, mostly on my way home from work when i'm trying to think what to cook and where i want to go to eat. Cooking mirrors my life,...interesting and humorous and sometimes just unpredictable...yet savory, sweet and satifying.
All my friends know my love for entertaining and my willingness to try new things as well as try to cook them. As of lately i've been fasincated with Vietnamese cooking. Being Vietnamese myself, i can never get enough of Vietnamese food. Yesterday it dawned on me that i have a love obsession with Nuoc Mam. I"m sure some of you are asking what Nuoc Mam is or i guess some people can call it Nuoc Cham (dipping sauce). Nuoc Mam is just simply fish sauce. There are two kinds of fish sauce though so some may be confused. The term is used loosely in two ways. Nuoc mam as the seasoning and Nuoc mam as the condiment. The seasoning is used to make the condiment yet they're called the same thing. Usually the condiment's long term is called "Nuoc Mam An lien" which translates to fish sauce ready to eat.
What do you eat Nuoc Mam with you ask? I compare Nuoc Mam to Vietnamese food as ketchup is to westerners. You can eat it with Eggrolls and grilled meats with Vermicelli..the possibilities are endless.
I've been a cheater all these years about having Nuoc mam for my own apt. I usually just buy it at the asian market where they make it it batches. Just recently i realized that they made it bottled. It's never as good as my parents made it at home. So then i just asked them...How do you make it. Upon asking any question to parents they usually say "oh it's sooo easy". Sure enough..it was easy. My friend Gary 's mom told him that There's not really a recipe for it, you just mix and taste. I find that true in so many ways with asian cooking but i found this recipe good enough for my tastes. This is my version of Nuoc Mam.
Nuoc Mam An Lien:
3 cups of water
1 cup of Nuoc Mam (i used lucky brand)
1 cup of sugar
1 table spoon of chili sauce
2 garlic cloves
All my friends know my love for entertaining and my willingness to try new things as well as try to cook them. As of lately i've been fasincated with Vietnamese cooking. Being Vietnamese myself, i can never get enough of Vietnamese food. Yesterday it dawned on me that i have a love obsession with Nuoc Mam. I"m sure some of you are asking what Nuoc Mam is or i guess some people can call it Nuoc Cham (dipping sauce). Nuoc Mam is just simply fish sauce. There are two kinds of fish sauce though so some may be confused. The term is used loosely in two ways. Nuoc mam as the seasoning and Nuoc mam as the condiment. The seasoning is used to make the condiment yet they're called the same thing. Usually the condiment's long term is called "Nuoc Mam An lien" which translates to fish sauce ready to eat.
What do you eat Nuoc Mam with you ask? I compare Nuoc Mam to Vietnamese food as ketchup is to westerners. You can eat it with Eggrolls and grilled meats with Vermicelli..the possibilities are endless.
I've been a cheater all these years about having Nuoc mam for my own apt. I usually just buy it at the asian market where they make it it batches. Just recently i realized that they made it bottled. It's never as good as my parents made it at home. So then i just asked them...How do you make it. Upon asking any question to parents they usually say "oh it's sooo easy". Sure enough..it was easy. My friend Gary 's mom told him that There's not really a recipe for it, you just mix and taste. I find that true in so many ways with asian cooking but i found this recipe good enough for my tastes. This is my version of Nuoc Mam.
Nuoc Mam An Lien:
3 cups of water
1 cup of Nuoc Mam (i used lucky brand)
1 cup of sugar
1 table spoon of chili sauce
2 garlic cloves
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