Nuoc Cham is the ultimate all-rounder - sweet, salty, sour and spicy all in one hit. It’s quick to make and absolutely essential with rice paper rolls, grilled meats or anything that needs a bit of zing. Make a batch, taste as you go, and adjust the spice to your liking.
Category
Lunch
Servings
1 cup
Prep time
10 minutes
Cook time
2 minutes
Nuoc Cham is the ultimate all-rounder - sweet, salty, sour and spicy all in one hit. It’s quick to make and absolutely essential with rice paper rolls, grilled meats or anything that needs a bit of zing. Make a batch, taste as you go, and adjust the spice to your liking.
Ingredients
- ½ cup water
- 2 tbsp palm sugar
- 2 tbsp lime juice
- 2-3 tbsp fish sauce
- 1 clove garlic, finely sliced
- 1-3 red birdseye chilli, finely chopped
- splash rice vinegar, to taste
Directions
In a small saucepan, whisk together water and palm sugar over low heat until sugar dissolves. Remove from the heat.
- Add in lime juice, then gradually add the fish sauce, tasting as you go until you get the right balance of sweet, salty, sour.
- Stir in garlic and chilli, then some rice vinegar to taste.
- Set aside to allow flavours to develop, then serve or store in an airtight container in the refrigerator.
