Comments on: Vietnamese Fish Sauce Dip – nuoc mam cham

By: Ryan

Ryan — Mon, 30 Jan 2012 03:54:06 +0000

I love love love vietnamese food and specially this sauce. Luckily I live near the Orange County area where Vietnamese restaurants are plentiful, but would low to have this sauce in stock.

By: Frank

Frank — Wed, 12 Oct 2011 22:57:15 +0000

Thanks for taking time to answer, but I don’t think I’m looking for mangosteens. The fruit I’m looking for isn’t segmented inside a rind. The peel, like the flesh, is more like that of an apple, and has a single free stone. I remember that when squeezed they would pop open & you could pour the seed out before eating.

By: Jasmine

Jasmine — Wed, 12 Oct 2011 04:38:59 +0000

So my mother sent me to college with pure fish sauce and a sweet chili sauce–made of sugar, vinegar, chili, garlic. Do you think she meant for me to use that to dilute with fish sauce and water? Anyone ever try this?

By: Jasmine

Jasmine — Tue, 11 Oct 2011 18:32:27 +0000

I believe you’re talking about mangosteen! It’s been becoming popular in the States–I’ve seen it in Snapple drinks and stuff

By: Maggie

Maggie — Fri, 26 Aug 2011 16:16:20 +0000

Ps. What is your favorite brand of fish sauce?

By: Maggie

Maggie — Fri, 26 Aug 2011 16:14:57 +0000

What a story! What community! If I ever get to your neck of the woods I will definitely get my nails done and pray that eating is going on that day. I just love your blog, I love your garden, I saw it on You-tube. It looks gigantic- how big is your plot? What you have done with the trees and arches is amazing.

By: ash12

ash12 — Sun, 03 Apr 2011 03:54:07 +0000

Thanks for this! I had vietnamese food for the first time tonight and fell in love. This is a great starting place for me to cook on, so thanks for the article!

By: White on Rice Couple

White on Rice Couple — Tue, 22 Feb 2011 16:08:29 +0000

We’ve left ours out for weeks and it’s never gone bad. It changes as it sits longer, wether in the fridge or on the counter due to the ingredients merging together more. Sometimes we’ll have to liven it up with some fresh lime juice.
Another tip: When cleaning your container, to deodorize it, rub it one of your used lime rinds, then soak it for a little bit with water and the rind, then wash like normal.

By: Vi Nguyen

Vi Nguyen — Tue, 22 Feb 2011 15:29:20 +0000

if i make this, store it in a regualr tupperware container, and leave it on the counter, not put it in the fridge, does it go bad? i figured i would try leaving it out first but when i open the lid it smells a little sour/spoiled. i only left it out for 24 hours. Is it bad to eat it?

By: Vi Nguyen

Vi Nguyen — Sat, 19 Feb 2011 15:41:07 +0000

I grew up in Mobile, Alabama. There is actually a large population of Vietnamese people. In my time I have traveled to North Carolina, New York, New Jersey, New Orleans and i currently live in Philadelphia. I have always made it a point to eat at a Vietnamese restaurant, sometimes more than one and I have yet to find one that beats Yen’s Restaurant of Mobile, Al. Everywhere I have been they are either ok, or just plain mediocre. I dont know what it is but it just tastes better from the south. Best springrolls, eggrolls, bun bo hue, Bun thit nuong, Pho dac biet, curry…ect. Living in Philadelphia for the past two years has been rough, im no longer five minutes away from the most delicious food on the planet. I have to go to China Town to get over priced vietnamese food that doesnt even compare to the richness of Yen’s Restaurant. Recently they did open the largest Asian Market ive ever seen. ive been lucky enough to buy food from there but i dont know how to make very many vietnamese dishes and its so precious id just screw it up. But i am thankful that its there at least. Before i do my regular grocery shopping, i stop in the asian market first. But thank you for posting this recipe. Im the only one out of my family who actually searched for the recipe so i can make it myself.