Quick Bites: Ginger Scallion Sauce and Herb Nuoc Cham

Some of the best food I’ve ever eaten are also some of the simplest - a beautiful roast chicken, greens stir fried with garlic, and even toast with plenty of butter are some of my go-to simple pleasure foods. I also love simple dishes because they are the perfect pallets to build on with fun sauces and bold flavors.

Now that we’re also in the thick of summer, bright sauces featuring lots of fresh herbs and citrus and that can be served cold are my go-to. Today I'm going to focus on two sauces which I think are perfect to go with your next summer meal - ginger-scallion sauce and my herb-filled take on a Vietnamese nuoc cham (Nước chấm). 

Let's dive in.

It goes without saying that these are two of my favorite Asian dipping sauces. Ginger-scallion sauce is traditionally served with steamed or poached chicken, but it will easily work well with roast chicken, pork, or even a firm white fish. Ginger and green onion are the primary flavors of course, but they are mellowed out by briefly cooking in hot oil. It’s flavors are simple and meant to not overpower the flavor of the meat itself. For me, I decided to make my own take on this sauce and bring in a few Southeast Asian flavors by introducing lemongrass and fish sauce, a funky, salty sauce that packs a ton of umami flavor. This brought in even more depth and complexity without pulling it away from the original’s roots. 

The second sauce I’m sharing is an herb-filled take on a Vietnamese Nuoc Cham (Nước chấm) - a salty-sweet-tangy dipping sauce found in Vietnamese restaurants and homes around the world. I originally served this with roast pork and rice, but it would be equally great with grilled chicken or even steak. The addition of lots of fresh cilantro makes this take on nuoc cham bright, fresh, and helps balance the pungent fish sauce. The sauce also keeps for 2-3 days in the fridge and continues to mellow over time, so you can make a batch and continue to spoon it on your favorite foods for days after - I even put some on fried rice and it was *chefs kiss*
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A quick aside: What is fish sauce?

Heeere fishy fishy fishy

If you did not grow up in an East Asian household, fish sauce may be an unfamiliar ingredient for you. I’m not going to go in depth here (if you want to go down the rabbit hole, this BA article does it well), but much like oyster sauce, it’s an Asian condiment that is derived from seafood. Long story short, small fish are fermented with salt for months, sometimes years, and the intense, salty, complex liquid that comes from it is gathered, filtered, and bottled for use in all matter of sauces and in cooking.

Ok, so you may be thinking “that sounds gross” or just “Why???” - that is fair, especially if you’ve never had it before. But I would encourage you to try it since it has a unique, intense flavor that plays especially well when blended with other fresh ingredients like herbs and citrus. When it is, it doesn’t taste so much like fish or seafood, but instead has a complex, salty, rich flavor that’s unlike anything else. Use it sparingly, and you will find it’s a great addition to your pantry.

Alright, did I convince you? You can find fish sauce at all sorts of Asian grocery stores, the international aisle of your local megamart, and of course, online.

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Two saucy recipes:

Both of these sauces are perfect for the summer - light, perfect for grilled meats, and keep well in the fridge. They're also both best prepared a few hours ahead of serving so there is plenty of time for the flavors to meld together. 
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Recipe: Ginger-Scallion-Lemongrass Sauce
Serves: 3-4
Great with: steamed, roasted, or grilled chicken

Ingredients:

• 6 green onions, finely chopped
• 2 inches of ginger, minced
• 4-5 inches of lemongrass, minced fine
• 3/4 tsp salt
• 1/2 tsp fish sauce
• 1/2 tsp rice vinegar
• 1/4 cup canola oil, heated

Directions:

1. Combine the green onion, ginger, and lemongrass in a heat proof bowl
2. Heat the canola oil in small pan over medium high heat until hot - about 2 minutes (you can test by placing a small piece of green onion into the oil - if it sizzles enthusiastically, it’s ready)
3. Pour the hot oil over the green onion mixture and let it sizzle. Stir to combine.
4. Add remaining ingredients and cover with plastic wrap. Let it sit in the fridge for at least 1-2 hours before serving to let flavors meld, 4-5 hours is even better. Adjust salt before serving. This sauce keeps for 2-3 days covered in the fridge

Note: You can also omit the lemongrass in this recipe if you can’t find it or are not a fan. Just replace it with an extra green onion and an additional half inch of ginger.



Recipe: Herb Nuoc Cham (Nước chấm)
Serves: 4-6
Great with: Grilled and roast pork, steak, and spring rolls as a dipping sauce

Ingredients:

• Half bunch cilantro,  minced 
• 4 serrano chilis, minced (remove seeds if you want a more mild sauce)
• 1/4 cup fish sauce 
• 1/4 cup water
• 4-5 tablespoons sugar
• 3 limes, juiced
• Pinch black pepper

 
Directions:

1. Combine all ingredients in a glass bowl
2. Cover and let sit in the fridge for at least 2-3 hours before serving - this is perfect with roast pork, pork chops, and grilled chicken. Serve with plenty of rice.
3. Sauce will keep in the fridge for 2-3 days and mellows over time

Cheers!

-Phil