Nuoc cham

Nuoc cham

By
From
East
Makes
250 ml
Photographer
Leanne Kitchen

This is an essential condiment on the Vietnamese table and is used as a dip and a drizzle for a whole raft of dishes, including meat, seafood, noodles and rice. There are many different ways to prepare this, but we’ve opted for the sweeter, southern Vietnamese version (they love their sugar down south). However, feel free to play around a little with the ingredients to find what suits you best.

Ingredients

Quantity Ingredient
60ml fish sauce
60ml clear rice vinegar
2 tablespoons sugar
2 garlic cloves, finely chopped
1 red bird’s eye chilli, finely chopped
2 tablespoons lime juice
1/2 carrot, cut into very fine matchsticks, (optional)

Method

  1. Put the fish sauce, rice vinegar, sugar and 125 ml water in a small saucepan over medium–low heat. Bring to a gentle simmer and stir until the sugar has dissolved. Remove from the heat and cool slightly. Add the garlic, chilli, lime juice and carrot, if using, and stir to mix well. Cool to room temperature. Nuoc cham is best consumed on the day it is made.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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