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 call for the garlic and chili to be crushed in a mortar, but sliced garlic and chili works well too.
The more the chilies are crushed, the hotter the sauce will be. This recipe leaves the bird’s eye chilies whole, no crushing, which spices up the finished dip to a perfect medium to low heat.
The fruity sweet n’ sour dip is great for grilled fish on any barbecue. Enjoy!
Nuoc Cham: Vietnamese Dipping Sauce
Ingredients
- 50 millilitres Thai fish sauce
- 130 grams granulated sugar
- 2 cloves of garlic sliced
- 15 grams carrot julienne
- 10 grams spring onions shredded
- 100 millilitres white distilled vinegar
- 10 grams red birds chili
- 1 lime
Instructions
- Bring the sugar and vinegar to a boil and ensure all the sugar dissolves completely.
- Remove the pan from the heat and add the chili, garlic, lime zest, carrot and fish sauce.
- Leave to cool and refrigerate for at least ½ hour.
- Add the shredded spring onions and lime juice just before serving.
Notes
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