Nuoc Cham
A classic Vietnamese dipping sauce that's sweet, sour, salty, and spicy all at once. This versatile condiment is perfect for spring rolls, grilled meats, noodle dishes, and countless other Vietnamese specialties. (Source: https://www.anh0ang.com/recipes/nuoc_cham/)
Ingredients
- 200g sugar
- 400ml - 600ml water (depends on dish)
- 200ml fish sauce
- 3 garlic cloves
- 3 large chili peppers
- 2 whole limes
Steps
- Prepare the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil and cook until the mixture is clear and the sugar is completely dissolved. Remove from heat and let cool until lukewarm.
- Prepare the Aromatics: Roughly chop the garlic cloves and chili peppers. Using a food processor or mortar and pestle, blend the chili and garlic into a fine paste.
- Combine Everything: Once the sugar syrup has cooled to lukewarm, add the fish sauce. Stir in the chili-garlic-lime mixture until well combined.
Notes
- Store in the refrigerator for up to 2 weeks in an airtight container
- The sauce can be made spicier by leaving seeds in the chilies or using more chilies
- For a milder version, remove all seeds from the chilies
- This sauce pairs perfectly with Vietnamese spring rolls, grilled pork, and vermicelli bowls