Nuoc Cham-Vietnamese Dipping Sauce
This is a basic recipe for nuoc cham, however adjust the recipe according to your taste.
Ingredients
- 60g caster sugar
- 150ml warm water
- 60ml fish sauce
- 30ml white vinegar
- Juice of half a lime or lemon
- 4 cloves of garlic, minced finely
- 2 chilies chopped finely (optional and depending on taste)
Method
- Put the minced garlic in a bowl or jar, and add the sugar.
- Add the lemon/lime juice and vinegar and then add the water.
- Stir this until the sugar has dissolved.
- Add the fish sauce slowly tasting it at each stage. Normally you can see by the colour when it is ready – it should be a light honey or amber colour but go for a slightly stronger taste than you’d normally like.
- Add extra of any of the ingredients to taste, adding the chili at the end.
- Shredded carrots can also be added at the end for extra flavour.
- If using the same day, keep at room temperature, otherwise store in the fridge in a water tight container!
