Nuoc Cham
10m prep 0s cook 20m ready
About 1 cup This all-purpose Vietnamese condiment can be used as a dipping sauce for spring rolls or skewers of grilled meat, or to dress Vietnamese bún bowls.
Let's Cook
-
Step 1.
Stir in a small bowl until the sugar has dissolved: ½ cup water; ⅓ cup lime juice, distilled white vinegar, or a combination; 3 tablespoons sugar, or to taste; 2 to 6 tablespoons fish sauce, to taste
-
Step 2.
Add: 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced; (3 garlic cloves, minced)
-
Step 3.
Let stand for at least 10 minutes before serving to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days if made with lime juice, or for 6 days if made with vinegar.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.