Nuoc cham

Nuoc cham

By
From
Street Food Asia
Makes
100 ml
Photographer
Alan Benson

This is one of the most used sauces in all of Vietnamese cuisine – it’s served with everything from salads to bánh xèo (sizzling pancakes), to grilled meats and noodle dishes. You can tweak the balance of flavours to taste but it should always be salty from the fish sauce, a bit sour from the vinegar and lime juice, hot from the chilli and a little sweet. It’s very, very simple to make.

Ingredients

Quantity Ingredient
1 1/2 tablespoons fish sauce
1 1/2 tablespoons white vinegar
1 tablespoon sugar
1 garlic clove, finely chopped
1/2 bird’s eye chilli, finely chopped
1/2 lime, juiced

Method

  1. Combine the fish sauce, white vinegar, sugar and 60 ml water in a saucepan over a medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. Stir in the garlic, chilli and lime juice, then serve. It will keep in the refrigerator for 1 week.
Tags:
South-East Asian
Asian
Street Food
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