Nuoc Cham – Vietnamese Dipping Sauce

Nuoc Cham (Nước chấm) is a hot and sweet Vietnamese dipping sauce that’s great for any type of barbecue or grilled fish.



Many recipes for “Nuoc Cham” are calling for the garlic and the chili to be crushed in a mortar, but slices garlic or chili works well too.



The more the chilies are being crushed the hotter the sauce will get. This recipe leaves the whole bird’s eye chilies in the sauce without it being crushed, which spices the finished dip just right for a medium to low heat.



The fruity sweet n’ sour dip is great for grilled fish on any barbecue. Enjoy!





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Nuoc Cham – Vietnamese Dipping Sauce
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Course Sauce and Dips Cuisine Vietnamese

Prep Time 5 minutes minutes Cook Time 5 minutes minutes Chilling Time 30 minutes minutes Total Time 40 minutes minutes

Servings 2 cups

Author Thomas Wenger


Ingredients 50 millilitres Thai fish sauce 130 grams granulated sugar 2 cloves garlic sliced 15 grams carrot julienne 10 grams spring onions shredded 100 millilitres white distilled vinegar 10 grams red birds chili 1 lime Metric – US Customary
Instructions Bring the sugar and vinegar to boil and ensure that all the sugar has completely dissolved. Remove the pan from the heat and add the chili, garlic, lime zest, carrot julienne and fish sauce. Leave to cool and refrigerate for at least ½ hour. Add the shredded spring onions and the lime juice just before serving.

Notes



Related: 15 Vietnamese Foods You Need to Try Out Related: Vietnamese Green Rice Fried Prawn Related: Milk Buns with Lobster & Vietnamese Slaw Related: Thai Fish Cakes w/ Cucumber Dipping Salsa
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