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.
In this stir fry recipe, chicken fillet is first marinated in nuoc cham. Then, more sauce is added during various stages of cooking.
The marinated chicken is fried in a little oil just until the meat is no longer pink. Carrot slices, onion and shiitake are added, and they are all tossed together for a minute.
Because the vegetables and mushrooms are unseasoned, a couple of tablespoons of nuoc cham are drizzled in and everything is cooked together until the vegetables and shiitake are softened and the chicken is almost done.
Bok choy tips are thrown in, more nuoc cham is drizzled in and the stir frying continues just until the bok choy tips are cooked through (by which time, the chicken should be fully cooked).
As with any dish, it is best to give it a taste before serving. If it needs more flavor, you may add more nuoc cham. If you prefer it to be a bit more salty, add fish sauce. If you prefer tanginess to dominate, squeeze in more calamansi or lime juice. Whatever additional seasoning you drizzle in, remember to toss everything thoroughly before transferring the dish to a serving bowl.
Ingredients
Nuoc cham (Vietnamese mixed fish sauce)
- 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 (see notes).
- 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.
