Vietnamese Condiments

This post lists out the steps to quickly create your own Nuoc Mam Dipping Sauce, Scallion Oil, and Pickled Carrots and Daikon.  These condiments are often served with many popular Vietnamese rice dishes, sandwiches, and vermicelli bowls.

Nuoc Mam Dipping Sauce Ingredients
1/2 cup fish sauce
1/2 cup sugar
1/2 cup lemon juice, with pulp
1 can Coco Rico
2 tablespoons garlic, minced
1 tablespoon thai chilis, minced

Scallion Oil Ingredients:
1 bunch of scallions, thinly sliced
2-3 tablespoons cooking oil
pinch of salt

Pickled Carrots and Daikon Ingredients:
2 pounds carrots, peeled and julienned
1 pound daikon radish, peeled and julienned
1 cup rice wine vinegar
1/2 cup water
1/2 cup sugar
1 tablespoon salt


Make Nuoc Mam Cham: In a medium mixing bowl, combine fish sauce, sugar, lime juice, and coco rico until the sugar dissolves.  Add garlic and chili and gently stir until combined.

Make Scallion Oil: In a microwave safe bowl, combine scallions, vegetable oil, and salt.  Put bowl in microwave and microwave for 90 seconds.  Remove from the microwave and keep covered.

Make Pickled Carrots and Daikon Radish: Add rice wine vinegar, water, sugar, and salt to a small sauce pan.  Bring liquid to a quick boil and whisk until the sugar dissolves.  Turn off heat.  Add carrots and daikon to a pickling jar.  Pour liquid into jar and refrigerate over night.


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