“So Nuong” Recipe-Vietnamese Grilled Oysters With Nuoc Cham
Watch Video Reel: Garnishing Grilled Oysters
Many foodies believe in the tradition of eating oysters only in months with an "R". It's a foodie rule of thumb that's been around for thousands of years which also means you've probably been craving these for some time.
March 20 marks the first day of Spring and what better way to kick start the new season than grilling some long awaited oysters. They're packed with protein, iron, vitamins, minerals and antioxidants.
If you are afraid of enjoying raw oysters, grilled oysters are another great way to enjoy them! Serve them this zesty Vietnamese nuoc cham sauce, it's kind of like a Vietnamese inspired “mignonette” sauce.
—
Prince Edward Island oysters with a zesty Vietnamese “mignonette” sauce. These wonderfully briny and flavorful oysters are lightly grilled and topped off with some fresh scallions, lime.
The ice-cold conditions of the Gulf of Saint Lawrence results in oysters that are a touch sweet with a light mineral finish which is a perfect pairing with a delicate Vietnamese dressing of lime, cilantro, chili and fish sauce.
INGREDIENTS
12-24 Live Oysters (I used Lucky Lime oysters from Citarella, store live oysters in fridge over ice in collander, place colander in big bowl so oysters don’t touch the fresh water)
Purging brine
4 tbs sea salt
8 cups water
Garnish
Scallions (sliced in thin ribbons & soaked in cool water so they curl up)
Lime cheeks or wedges
Plate of salt (any salt, I used coarse salt and sea salt for the oyster bed)
Nouc mam Cham
2 tbs Fish sauce (I used Maggi fish sauce, you can use Redboat, 5 crabs or any other premium fish sauce)
2 tbs Lime juice
1tbs Water
2 tbs White wine vinegar / rice vinegar
1 tbs sugar
1 tbs cilantro (minced, stems and some leaves)
1 tsp shallots (minced)
1 Garlic clove (minced)
2-3 Thai red chili pepper (thinly sliced)
PREPARATION
Making Nuoc Mam Cham: Combine all Nuoc Mam Cham ingredients in a small bowl, mix until all sugar is dissolved and set aside.
Purge oysters at least 1 hour before grilling. Scrub oysters with a brush to remove all dirt and soak in cold ice water & sea salt for 1 hour +. Tap any oysters on counter to make sure they are alive (if they shut, they are still alive, throw out any oysters that don’t close).
Preheat grill and turn your grill to high heat, wait till it hits about 350-400 degrees.
Place oysters with (large cup side down) on heated grill. Close lid and let oysters alone for about 5-7 minutes (when oysters open back up they are done). Do not overcook oysters! The should be on the rarer side.
Let oysters cool for a couple minutes then one by one place an oyster on a kitchen towel and shuck each one using an oyster knife. Run the knife along the top of the shell to dislodge oyster meat from shell- carefully chucking each one making sure not to spill any of its juices.
Place sea salt on a serving platter and nestle oysters into the salt bed so that they are firmly secured in salt so they don’t spill out.
Using a tiny spoon ladle in some of the herbs and noun Mam Cham sauce over each oyster. Garnish with a little scallion.