Nuoc Cham: Essential Vietnamese Sauce
Nuoc Cham is an iconic Vietnamese dipping sauce known for its harmonious balance of sweet, sour, salty, and spicy flavors. It's incredibly versatile and essential for many Vietnamese dishes.
Ingredients
- 0.25 cup fish sauce
- 4 tbsp rice vinegar
- 2 tbsp coconut sugar or granulated sugar
- 0.5 cup warm water
- 2 garlic cloves finely chopped
- 3 tbsp fresh lime juice
- 1-2 bird's eye chilies thinly sliced (optional)
Instructions
- In a bowl, combine the warm water and coconut sugar (or granulated sugar). Stir until the sugar is completely dissolved.
- Add the fish sauce, rice vinegar, and fresh lime juice to the bowl. Stir well to combine all ingredients.
- Stir in the finely chopped garlic and thinly sliced bird's eye chilies (if using).
- Taste and adjust the balance as needed. You might want more sugar for sweetness, more lime juice/vinegar for sourness, or more fish sauce for saltiness.
- Let the Nuoc Cham sit for at least 15-30 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.
Notes
Adjust the amount of sugar, vinegar, or lime juice to achieve your preferred balance of sweet and sour. For extra heat, add more finely sliced bird's eye chilies. You can also add finely shredded carrot or daikon for extra texture and freshness. Store any leftover Nuoc Cham in an airtight container in the refrigerator for up to one week.