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Spot Prawns & Penne Pasta w/ Basil Roasted Eggplant

Spot Prawns & Penne Pasta w/ Basil Roasted Eggplant

  • Servings: 2-4
  • Difficulty: easy
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A simply luscious and elegant dinner just for the two of you. A west coast favourite, the spot prawn pairs well with the subtle bitterness of the eggplant, and our delicious Nuoc Cham sauce brings it all together!

Ingredients

  • 300g uncooked penne pasta* (cook, warm/hot)
  • 2 cup long Japanese eggplant (cubed)
  • 1 1/2 cup cooked prawns* (lightly seasoned)
  • 1 cup pan toasted peanuts (dry pan, lightly crushed)
  • 1 stem green onion (thinly sliced)
  • 2 stem Thai basil/Purple Thai (roughly chopped)
  • 1/2 tbsp olive oil
  • 1/2 tsp sesame oil (*optional)
  • 60-80ml NUOC CHAM sauce

Directions

  1. Lightly salt cubed eggplant, leave in a sieve for 15 minutes to draw out moisture. Pan fry/saute/roast until lightly browned.
  2. Cook pasta to specifications. Do not overcook. Drain and lightly toss with 1/2 tbsp of olive oil.
  3. Toss all ingredients together in a bowl, and dip into NUOC CHAM sauce with every bite.
  4. For a care-free dinner, toss about 60ml of our NUOC CHAM in with all hot ingredients and enjoy!

*Substitute rice noodle with any of the following: ramen, Italian pasta, vermicelli, Xinjiang or buckwheat noodles.

*Grilling, BBQ or pan-roasted is preferred. Poached or baked is acceptable

Stir-Fry Beef w/ Watercress Salad

Stir-Fry Beef w/ Watercress Salad

  • Servings: 2-4
  • Difficulty: easy
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This Vietnamese classic dish is one of the simplest of all home cooked meals in Vietnam. It is also known as Butter Beef or Shaking Beef; this dish will be sure to your rattle your family's taste buds!

Ingredients

  • 1 cup uncooked *jasmine rice, or crusty baguette/sourdough bread
  • 6-8oz good quality beef flank, hanger, or flat iron (thinly sliced)
  • 1 clove garlic (crushed, rough chopped)
  • 1 bunch watercress (washed & bite-size pieces)
  • 1 large beefsteak tomato, or 2 roma (washed, thinly sliced)
  • 1/4 red onion, or one small shallot (thinly sliced)
  • 60ml NUOC CHAM

Directions

  1. Cook rice to package specifications. Be sure to rinse the rice well before cooking, and let rest with lid on for 10 min after cooked.
  2. Heat wok or frying pan on high heat. When just beginning to smoke, add a thin layer of oil and beef, cook for 15 seconds, add garlic and stir fry for another 10-15 seconds. Do not overcook.
  3. Place watercress on a serving plate with a little well in the middle for the cooked beef. Top watercress with tomato slices & onion slices. Add beef into the centre once cooked and serve immediately.
  4. Be sure to include in each bite watercress, tomato, onion, and beef slice into NUOC CHAM & enjoy with jasmine rice.

Spring Roll (Cha Gio)

Spring Roll (Cha Gio)

  • Servings: 8 (32 Rolls)
  • Difficulty: medium
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An appetizer you can't go wrong with. Make enough for all your guests, and double the recipe; you won't be able to keep up with the demand!

Ingredients

  • 1 pkg spring roll wrapper (aka egg roll wrapper)
  • 400g ground pork, chicken, or veggie
  • 2 cups shredded cabbage, blanched, squeezed dry
  • 1 med carrot (grated fine)
  • 1 clove garlic (finely crushed)
  • 1 coin ginger finely crushed)
  • 1/2 tbsp cornstarch
  • 1/2 tsp salt (or fish sauce)
  • 1/2 tsp sugar
  • 1 tsp flour (mix with enough cold water to make a pancake like batter)

Directions

  1. Mix all ingredients (except spring roll wrapper & flour) in a bowl. Set aside.
  2. Place wrapper in a diamond shape. Fold bottom corner up towards other corner, leaving about a 1″.
  3.  Place tbsp of filling onto folded part, horizontally along the edge. Gently roll to centre of wrapper, fold in both left & right corner, finish rolling towards last corner. Spread enough flour/water mixture on top corner to “glue” the wrapper corner closed. Continue with all wrappers until all mixture is used up.
  4. Spring rolls can be fried immediately, or placed onto a pan to freeze separated. Once frozen, put into freezer bag until ready to use.
  5. Fry from frozen. Use within 4 months.

Spring Rolls & Lettuce Wraps (Cha Gio Rau Cuon)

Spring Rolls & Lettuce Wraps (Cha Gio Rau Cuon)

  • Servings: 2-4
  • Difficulty: easy
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Buy pre-made spring rolls from your local grocer, bake/fry them as directed, add fresh & seasonal leaf lettuces, herbs, vegetables and devour to the last bite. If you're feeling inspired, follow our easy recipe for home-made spring rolls for the full benefits of a home cooked meal.

Ingredients

  • 8 to 12 leafs any red/green/bib/romaine leaf lettuce (whole leaf, washed)
  • 2 cups bean sprouts (washed)
  • 8 to 12 spring rolls (hot/warm)
  • 8 to 12 sprigs of any combo: cilantro, mint, perilla, saw-tooth coriander, dill (picked, washed)
  • 1 1/2 cups of any combo: carrot, cucumber, endive, jicama, daikon, kholrabi (cut into matchsticks)
  • 60 ml NUOC CHAM dipping sauce

Directions

  1. Wash vegetables & cut into matchsticks.
  2. Fry spring rolls at 350F for 6-8 min or until golden brown, let cool for 3 min.
  3. Place a small pinch of herbs & vegetables onto a lettuce leaf, 1 spring roll, close together, and dip into a little side dish of NUOC CHAM sauce and savour to your hearts delight!

Noodles (Bun)

Noodles (Bun)

  • Servings: 2-4
  • Difficulty: easy
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Simply delicious. Boiled, stir-fry, hot or cold, Nuoc Cham works it's magic with any kind of noodle. Feel free to adapt this recipe to suit your families tastes and preferences.

Ingredients

  • 300g uncooked rice noodles* (cook, room temperature)
  • 1 cup shredded cabbage (washed)
  • 1/4 cucumber (cut into matchsticks)
  • 1 cup bean sprouts (washed)
  • 1 whole cooked chicken breast (or 6oz of beef, pork or tofu thinly sliced)
  • 1 stem green onion (thinly sliced)
  • 2 stem cilantro &/or mint (roughly chopped)

Directions

  1. Toss all ingredients together in a bowl, and dip into NUOC CHAM sauce with every bite or for a care-free dinner, toss about 60ml of our NUOC CHAM in with all ingredients and enjoy!

*Substitute noodle with any of the following: ramen, italian pasta, vermicelli, Xinjiang noodles, or buckwheat

Crispy Fish (Ca Chien) – with wilted greens

Crispy Fish (Ca Chien) - with wilted greens

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2lbs *white flesh sustainable fish (cod, tilapia, halibut, catfish, sole)
  • 2 tbsp cornstarch
  • 100ml NUOC CHAM
  • 1 tbsp finely minced ginger (looks like a lot, but the more the better!)
  • 10 to 12 *pieces of whole baby bok choy (halved, washed well)
  • 1/2 tsp sesame oil
  • as needed salt & pepper

Directions

  • Combine NUOC CHAM with all of the minced ginger. Set aside.
  • If cooking whole fish, cut 5 deep cuts into flesh on both sides, lightly season with salt. If a fillet, lightly season with salt. Choose either method below.
PAN FRY METHOD
  1. Preheat pan to medium/high, add enough oil to cover whole bottom, lightly coat entire fish with cornstarch, and gently lay into the hot oil. It should sizzle gently, cook for about 8 minutes each side or until golden brown. For the fillet, cook skin side down for 4 minutes first, and finish with flesh side in the pan for 2 min. Take out and rest on a plate.
  2. Remove excess oil from pan, add sesame oil, and toss in bok choy and 1 tbsp of NUOC CHAM. Cook for 3-5 minutes.
  3. Serve the bok choy & Crispy fish hot with jasmine rice, any other recipes on our website, and the side of NUOC CHAM sauce spiked with the ginger. Enjoy!
OVEN BAKE METHOD
  1. Preheat oven to 400F. Lightly drizzle the whole fish with canola oil, put on pan, and bake for 14-16 minutes. If fillet, drizzle with a bit of canola oil, bake skin side up, 10-12 minutes (be careful not to dry out).
  2. Toss bok choy with sesame oil, and 1 tbsp NUOC CHAM. Bake for 5-7 minutes at 400F.

*Regardless of single fillet or whole fish…leaving the skin on will protect the fish during cooking, and will crisp up beautifully. Pan Fry Method is preferred.

*Bok Choy can be replaced by green beans, snow peas, zucchini, peppers, kale, or any other delicious green you choose.

Rice & Egg (Com Trung) – Cabbage Salad

Rice & Egg (Com Trung) - Cabbage Salad

  • Servings: 2
  • Difficulty: easy
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Simply divine, our NUOC CHAM elevates the humble egg to spectacular heights! You can add a variety of other toppings such as pickled vegetables, grilled & poached meats to your rice bowl for an incredibly healthy and quick meal.

Ingredients

  • 1 cup uncooked *jasmine rice
  • 4 free-range eggs
  • 2 cups shredded cabbage & carrot mix (washed, raw)
  • 1 stem green onion (washed, thinly sliced)
  • 1 sprig of any combo: cilantro, mint, watercress (washed, picked)
  • 1 tbsp fresh lime or lemon juice
  • 1 tbsp *white sugar (or honey, palm, agave syrup)
  • 60ml NUOC CHAM

Directions

Cook rice to package specifications. Be sure to rinse the rice well before cooking, and let rest with lid on for 10 min after cooked. Wash and cut cabbage, carrot, green onions & pick herbs. In a bowl combine sugar & lime juice until dissolved. Toss all vegetables with dressing, set aside. Heat a thin layer of oil in medium heat pan, add eggs, 2 tbsp water, lid on, cook for 15 seconds. Turn off heat, and leave lid on for an additional 45 seconds. Top rice with eggs, salad on the side. Add NUOC CHAM onto both the egg and rice as needed. *Brown sugar not recommended as the deep molasses flavour would mute the delicate flavour, colour & texture of the salad.

*Jasmine rice is our first choice to pair with NUOC CHAM, however, any long grain rice such as converted or basmati will do.

Chicken Wings (Ga Chien)

Chicken Wings (Ga Chien)

  • Servings: 2-3
  • Difficulty: moderate
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As an appetizer or as a side dish with rice and vegetables, you won't be able to just have a few. Add a few red chili's to spice things up!

Ingredients

  • 16pc chicken wings
  • 1 clove garlic (finely minced)
  • 50ml NUOC CHAM
  • 100ml cornstarch
  • 1 L canola oil (for frying)
  • pinches salt, pepper (use very little)
  • 1 tsp lime juice (*optional)


Directions

In a bowl mix together wings, garlic & NUOC CHAM. Marinade for a minimum of 4-6 hrs. When ready to eat, preheat oil to 350F. Remove wings from marinade and lightly toss in cornstarch. Shake off excess starch. Fry, 8-10 min or till golden brown and immediately toss into lime juice and a pinch of salt & pepper. Serve hot with another side of NUOC CHAM!