NUOC CHAM
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.
Ingredients
- 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
- 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced
- (3 garlic cloves, minced)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 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
- 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced
- (3 garlic cloves, minced)
Let's Cook
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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
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Step 2.
Add: 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced; (3 garlic cloves, minced)
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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.