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Nuoc Cham (Vietnamese Hot Sauce)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0547
Energy (kCal)56.2988
Carbohydrates (g)12.3328
Total fats (g)0.0257
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Increase the amount of red pepper flakes to suit taste. | 2. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. | 3. Whisk until all ingredients are blended and sugar is dissolved. | 4. Will keep short periods if refrigerated. | 5. Serve: Used on vegetables, meats and fish by the Vietnamese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    lime peel 1 teaspoon minced - - - -
    red pepper flake 1/4 teaspoon crushed - - - -
    lime juice 2 teaspoons 2.5208 0.8490000000000001 0.0423 0.0071
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    water 3 tablespoons 0.0 0.0 0.0 0.0
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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