marinade for vietnamese BBQ beef

[joel smith]

Could you please share your favorite recipe for the delicious marinade for
the BBQ beef sold in the streets and also as part of a salad on top of
noodles and herbs

[Steve Wertz]

Post by joel smith
Could you please share your favorite recipe for the delicious marinade for
the BBQ beef sold in the streets and also as part of a salad on top of
noodles and herbs

Look up nuoc cham. Less common is mam nem (usually more potent
since it's made with rotten fish puree). And even less common,
mam rouc (from fermented shrimp).

-sw

[Amanda]

Post by Steve Wertz

Post by joel smith
Could you please share your favorite recipe for the delicious marinade for
the BBQ beef sold in the streets and also as part of a salad on top of
noodles and herbs

Look up nuoc cham. Less common is mam nem (usually more potent
since it's made with rotten fish puree). And even less common,
mam rouc (from fermented shrimp).

How come they don't sell it as BBQ sause/seasoning in the Asian stores
in US.?

Post by Steve Wertz
-sw

[joel smith]

sorry steve...the marinade is the sauce that the beef is placed in to for a
few hours. You answered with the "dressing" that is put over it all

Post by Steve Wertz

Post by joel smith
Could you please share your favorite recipe for the delicious marinade for
the BBQ beef sold in the streets and also as part of a salad on top of
noodles and herbs

Look up nuoc cham. Less common is mam nem (usually more potent
since it's made with rotten fish puree). And even less common,
mam rouc (from fermented shrimp).
-sw

[Steve Wertz]

Post by joel smith
sorry steve...the marinade is the sauce that the beef is placed in to for a
few hours. You answered with the "dressing" that is put over it all

They are the same. Except that sometimes the nuoc mam has a
little more sugar when used as a marinade than as a dressing/dip.
Even you said: "and also as part of a salad on top of noodles and
herbs"

-sw

[Amanda]

Steve
Is this the recipe?

At http://tinyurl.com/ncuu2

[Steve Wertz]

Post by Amanda
Steve
Is this the recipe?
At http://tinyurl.com/ncuu2

That is kinda a recipe for nuoc cham. Nuoc mam is the fish sauce
that is used to make nuoc cham. Those ingredients didn't list
water. Usually you use at least as much water as you do fish
sauce - many people would cut the fish sauce with 5 parts water
to 1 part fish sauce. I make mine pretty strong, and make it to
taste depending on what I'm using it for. I don't measure, which
is why I'm not including a recipe.

This one looks about right:
http://beef.allrecipes.com/az/NuaocChamSauce.asp

I know that this is the basic sauce used to marinade (mostly beef
and pork) in many Vietnamese restaurants, sometimes with the
addition of rouc mam (fermented shrimp paste), pinepapple, and/or
whole fermented fish puree (the fish left over from making nouc
mam - looks like mud). What you're familar with may be
different.

-sw

[joel smith]

corrine trang has an interesting version using mashed lemongrass as well as
a few kaffir leaves....sounds great!!!!

Post by Steve Wertz

Post by Amanda
Steve
Is this the recipe?
At http://tinyurl.com/ncuu2

That is kinda a recipe for nuoc cham. Nuoc mam is the fish sauce
that is used to make nuoc cham. Those ingredients didn't list
water. Usually you use at least as much water as you do fish
sauce - many people would cut the fish sauce with 5 parts water
to 1 part fish sauce. I make mine pretty strong, and make it to
taste depending on what I'm using it for. I don't measure, which
is why I'm not including a recipe.
http://beef.allrecipes.com/az/NuaocChamSauce.asp
I know that this is the basic sauce used to marinade (mostly beef
and pork) in many Vietnamese restaurants, sometimes with the
addition of rouc mam (fermented shrimp paste), pinepapple, and/or
whole fermented fish puree (the fish left over from making nouc
mam - looks like mud). What you're familar with may be
different.
-sw

[Steve Wertz]

Post by joel smith
corrine trang has an interesting version using mashed lemongrass as well as
a few kaffir leaves....sounds great!!!!

I forgot to mention that lemongrass would be a popular addition
to the marinade.

-sw

[Dan Logcher]

Post by Amanda
Steve
Is this the recipe?
At http://tinyurl.com/ncuu2

My favorite Southeast Asian resturant makes their own by
slightly carmelizing the sugar. They also add lots of
chopped garlic.

[joel smith]

THANKS DAN.now we are getting somewhere...I also think lemongrass is often
added to the marinade joel

Post by Dan Logcher

Steve Is this the recipe? At http://tinyurl.com/ncuu2

My favorite Southeast Asian resturant makes their own by
slightly carmelizing the sugar. They also add lots of
chopped garlic.
--
Dan

[n***@pacbell.net]

Post by joel smith
THANKS DAN.now we are getting somewhere...I also think lemongrass is
often added to the marinade joel

Post by Dan Logcher

Steve Is this the recipe? At http://tinyurl.com/ncuu2

My favorite Southeast Asian resturant makes their own by
slightly carmelizing the sugar. They also add lots of
chopped garlic.

Very similar to Thai Nam Som Tam (Lime Salad Dressing).