What’s sour, sweet, salty, savory and spicy all in the same bite? Nuoc Cham!
Nuoc Cham translates to ‘dipping sauce’ in Vietnamese. It’s basically a blend of sugar, fish sauce and water in a 1:1:5 ratio along with a garlic clove, lime and a bird’s eye chili. It comes together in just 10 minutes, and it’s a perfect dipping sauce (my preferred choice) for Vietnamese Spring Rolls.
You can store Nuoc Cham in the refrigerator for up to a month, but a dipping sauce that also goes great over rice, leafy green vegetables, noodles, meats and seafood is sure to not last that long.
For the Vietnamese Spring Roll recipe, click Vietnamese Spring Rolls
Nuoc Cham (Nước chấm)
May 23, 2018
: 6
: 10 min
: Easy
A traditional Vietnamese dipping sauce.
Ingredients
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 10 tablespoons water
- 1 lime (juice and pulp)
- 1 garlic, very very finely minced
- 1 bird's eye chili (or any other asian chili pepper), finely chopped
- julienned carrots (optional)
- 1/2 stalk green onion, finely chopped (optional)
Directions
- Step 1 Mix all ingredients in a bowl.
- Step 2 Store in the refrigerator for up to a month.
- Step 3 Best when served chilled.