Tasting Notes
Nuoc cham is a salty, sweet, tangy , spicy sauce with a lot of heat.

But you can also make it without the heat.

What You Need

4 tablespoons fish sauce. Make sure you get a really good one, not the kind found in most supermarkets but rather those found in Asian food stores. If you don’t have the right sauce the taste will be dull. We know having used the supermarket kind and then the good ones. What a difference in taste.

4 tablespoons sugar.

4 tablespoons white vinegar.

2 tablespoons fresh lime juice.

2 garlic cloves chopped.

1 red Thai chilli bird pepper.

1 cup water.

Equipment

1 medium bowl.

1 whisk.

Method

Slice the chilli pepper in half, scoop out the seeds (this is where the heat is) and then chop the pepper into small bits. Add to the bowl and all the other ingredients, mix well. Taste and if you like more heat add a few of the seeds.

If you don’t like heat, just omit the peppers.

The sauce will keep in your fridge for two weeks as long as you have it in a tightly-sealed container.

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Uses

Nuoc Cham Is perfect for dipping Vietnamese fried spring rolls. It also makes a great dressing for rice noodle salads.

Also delicious with any with any grilled, roasted, pan-fried, meat. Pour a little bit over your meat or over a side of rice.

And it also makes a great marinade for meats and to make a salad dressing.

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