Connie’s notes
Nuoc cham is mixed fish sauce. We learned how to make it properly at a cooking class in Vietnam. Although it can be tweaked to suit individual tastes, the basic mixture is one part fish sauce, one part citrus juice (calamansi or lime) and one part sugar plus a pinch of minced garlic and a pinch of finely sliced (or chopped) chili.
Nuoc cham is primarily a dipping sauce but, here at home, we use it as a seasoning for various dishes. We mix enough sauce to keep in a tightly-covered container in the fridge and we just take enough to use for stir fries or just to season chicken, meat or seafood for frying, grilling or steaming.
Tip #1: By default, we use chicken thigh, leg or leg quarter fillets for home cooking. Substituting breast meat, especially if skinless, is not recommended.
Tip #2: You will likely not use all of the nuoc cham to cook this dish. So, after making it, prepare a jar or container with a tight lid where you can store any excess. Keep in the fridge. How long will the sauce stay good? I recommend using it within a couple of days.
Ingredients
Vietnamese mixed fish sauce (nuoc cham)
- 4 tablespoons fish sauce
- 4 tablespoons calamansi juice or lime or lemon juice
- 4 tablespoons white sugar
- 4 generous pinches chopped garlic
- 4 generous pinches chopped chilies
Stir fry
- 1 chicken leg quarter fillet skin on
- 2 bunches bok choy stalks only reserve the leaves for another dish
- 4 to 6 fresh shiitake
- 1 small carrot
- 1 small onion
- 2 tablespoons cooking oil
Optional seasonings
- fish sauce
- calamansi or lime juice
Instructions
- Mix all the ingredients for the nuoc cham and set aside.
- Cut the chicken into bite-size pieces, season with a tablespoon of nuoc cham, mix well and set aside.
- Cut off the root ends of the bok choy and discard. Slice the stalks into two-inch lengths.
- Pull out the shiitake stems and discard. Cut the caps into thick slices.
- Peel the carrot and onion, and slice thinly.
- Heat the cooking oil in a wok or frying pan.
- Fry the marinated chicken over medium heat, stirring occasionally, just until no longer pink.
- Turn up the heat to high. Add the sliced carrot, onion and shiitake.
- Drizzle in two tablespoons of nuoc cham and stir fry until the vegetables and mushrooms are just starting to soften.
- Add the bok choy, drizzle in two more tablespoons of nuoc cham, and stir fry until the bok choy stalks are softened but still retain some crunch.
- Taste and add more nuoc cham (or fish sauce or calamansi or lime juice), as needed.
- Optionally, garnish with torn cilantro before serving with cooked rice or noodles.
The ultimate Filipino fried rice (sinangag)
