Nuoc cham

Nuoc cham

By
From
Ben's BBQ Bible
Makes
250 ml
Photographer
Billy Law

This dipping sauce tastes absolutely fantastic and adds a light sweet–sour flavour to Vietnamese barbecued dishes. It’s traditionally used as a dressing for most Vietnamese salads.

Ingredients

Quantity Ingredient
5 tablespoons caster sugar
60ml water
80ml fish sauce
3 limes, juiced
1 large garlic cloves, finely crushed
1 long red chilli
or 2 bird’s eye chillies, if you like heat

Method

  1. Whisk the sugar with the water.
  2. Add the fish sauce and lime juice, and stir to dissolve the sugar completely.
  3. Add the garlic and chilli and combine.
  4. Allow the sauce to rest for 1 hour before serving.
  5. The sauce will keep for up to 2 weeks in the refrigerator if stored in an airtight container.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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