Comments on: A Sauce of Golden Glory: Nuoc Cham http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/ Fri, 19 Mar 2010 14:59:18 +0000 http://wordpress.org/?v=1.5.2 Comment on A Sauce of Golden Glory: Nuoc Cham by: http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/ http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-53373 Fri, 04 Apr 2008 13:23:38 +0000 http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-53373 [...] http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/ [...] […] http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/ […]

]]> Comment on A Sauce of Golden Glory: Nuoc Cham by: Vietnamese Food - Vietnamese Food » Addicted to Pho? http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-19352 Wed, 11 Apr 2007 11:53:56 +0000 http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-19352 [...] Vietnamese food, for all that I have seldom cooked it in the past, may become my newest culinary obsession. Why? Because the flavors are fresh, delicate and delightful. Like Thai and Chinese foods, Vietnamese foods are an exercise in … — more — [...] […] Vietnamese food, for all that I have seldom cooked it in the past, may become my newest culinary obsession. Why? Because the flavors are fresh, delicate and delightful. Like Thai and Chinese foods, Vietnamese foods are an exercise in … — more — […]

]]> Comment on A Sauce of Golden Glory: Nuoc Cham by: Barbara http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-19297 Mon, 09 Apr 2007 23:33:48 +0000 http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-19297 Alexis--yes, onions are always used in vegetable stocks. Onions or scallions for Asian stocks, though. I will do some research and see what I can come up with in the vegetable stock department for you. Nex0s--Diane answered you absolutely correctly. Thai Green Papaya salad is dressed with something that contains the exact ingredients of nuac cham. In Vietnam, it probably is dressed with a variant of nuac cham itself. And the way you can tell if a papaya is green in the US (aside from buying one from a SE Asian market where it is labeled as such) is that if it is as hard as rock and would cause bodily harm to a person if you were to bean them in the head with it--it is probably green. Diane--I agree. It is best made fresh. Alexis–yes, onions are always used in vegetable stocks. Onions or scallions for Asian stocks, though. I will do some research and see what I can come up with in the vegetable stock department for you.

Nex0s–Diane answered you absolutely correctly. Thai Green Papaya salad is dressed with something that contains the exact ingredients of nuac cham. In Vietnam, it probably is dressed with a variant of nuac cham itself.

And the way you can tell if a papaya is green in the US (aside from buying one from a SE Asian market where it is labeled as such) is that if it is as hard as rock and would cause bodily harm to a person if you were to bean them in the head with it–it is probably green.

Diane–I agree. It is best made fresh.

]]> Comment on A Sauce of Golden Glory: Nuoc Cham by: Diane http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-19277 Mon, 09 Apr 2007 16:53:29 +0000 http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-19277 Nex0s - yes, green papaya salad has fish sauce on it - it typically has all the ingredients listed in nuoc cham. Green papaya is the same as regular papaya, just used when unripe. When it ripens it turns yellow and is eaten as a fruit. When unripe (green) it is eaten as a vegetable in Thailand, Vietnam and other places in SE Asia. It is often hard to find truly green papayas here in the US unless you shop at SE Asian markets. I like green papaya salad, but find it is best eaten fresh, so prefer to make it at home rather than eat it out. At a good restaurant they will make it fresh, but in some others it might be "pre mixed" and gets a little tired. Nex0s - yes, green papaya salad has fish sauce on it - it typically has all the ingredients listed in nuoc cham.

Green papaya is the same as regular papaya, just used when unripe. When it ripens it turns yellow and is eaten as a fruit. When unripe (green) it is eaten as a vegetable in Thailand, Vietnam and other places in SE Asia. It is often hard to find truly green papayas here in the US unless you shop at SE Asian markets.

I like green papaya salad, but find it is best eaten fresh, so prefer to make it at home rather than eat it out. At a good restaurant they will make it fresh, but in some others it might be “pre mixed” and gets a little tired.

]]> Comment on A Sauce of Golden Glory: Nuoc Cham by: Vietnamese Cuisine - Vietnamese Cuisine » Vietnamese Cuisine - Topix.netTopix.netA taste of what's to come http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-19270 Mon, 09 Apr 2007 10:09:50 +0000 http://www.tigersandstrawberries.com/2007/04/04/a-sauce-of-golden-glory-nuoc-cham/#comment-19270 [...] Another favorite aspect of Vietnamese cuisine for me is the use of table sauces and condiments, most of them freshly made. Nuoc Cham, one of the most ubiquitous of these sauces, while it has endless variations, is essentially a mixture … — more — [...] […] Another favorite aspect of Vietnamese cuisine for me is the use of table sauces and condiments, most of them freshly made. Nuoc Cham, one of the most ubiquitous of these sauces, while it has endless variations, is essentially a mixture … — more — […]

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