Whether we are using Nuoc Cham to dip spring rolls in or adding a kick to an Asian soup we made with our homemade veggie broth, this one thing we cannot live without in our kitchen. We first learned about it from a Vietnamese Couchsurfing host. Initially, she introduced us to fish sauce, but showed us how to amplify its awesomeness with this recipe. Nuoc Cham is one of our favorite “condiments,” we probably use it 100x’s more than ketchup.
Vietnamese Dipping Sauce: Nuoc Cham
2 tablespoons sugar
½ cup water
2 tablespoons fish sauce
1 small garlic clove, minced
2 Thai chilies (3 if you like it spicy!), minced
You will also need:
1 lemon or lime squeezer
1 ramekin or small serving dish
- Begin by cutting the lime in half and squeezing all the juice into a small ramekin.
- Add the sugar and water to the juice and stir to dissolve the granules.
- Add the fish sauce, garlic and chilies to spice up the mixture.
- The longer you let it sit, the more potent it becomes.
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