Nuoc Cham (Vietnamese sauce for Vermicelli Bowls (bun)) (low-amine, gluten-free, soy-free, dairy-free, fish-free, shellfish-free)

Nuoc Cham is used as a sauce over the top of Vietnamese Vermicelli Bowls (bun), as well as other Vietnamese dishes. However, it’s made with high amine foods, such as vinegar and fish sauce. This version cuts most of the amines out (Aside from hot peppers – if you can handle the heat, use a hotter pepper in smaller quantity and puree well before adding. This will give you the heat, but fewer amines, because it will be a smaller quantity). I had several people taste test the “real deal” Vietnamese nuoc cham sauce side by side with my “fake” nuoc cham, and everyone loved the nuoc cham substitute. Enjoy!

1/2 C water

2 tsp apple or blueberry juice

1/4 tsp ascorbic acid

just shy of 1/2 C lime juice

2 tsp sugar

1 Tbsp minced Serrano pepper or Thai bird chilies

5 cloves garlic, pressed

1 tsp black pepper

2 Tbsp soy sauce substitute

2 “pickled” carrot slices

2 “pickled” daikon slices

  • Take two “pickled” carrots and two daikon “pickles” and slice them very thinly, and then down again into lengths about one inch long.
  • Mix all ingredients together in a jar and seal. Shake well until sugar is dissolved.
AMINE BREAKDOWN:
Very Low Amine: water, apple juice, garlic, black pepper
Low Amine: sugar, soy sauce substitute“pickled” carrot“pickled” daikon
Moderate Amine: 
High Amine: blueberry juice (low in tyramines, high in histamines), lime juice
Very High Amine: serrano pepper, thai bird chilies
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