Nuoc Cham Sauce

A clear amber sauce with floating bits of garlic and chili. A balance of sea salt, sharp lime acidity, and sweetness that coats spring rolls or grilled meats perfectly.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 36
• Protein: 1 g
• Carbs: 9 g
• Fat: 0 g

Ingredients

• 100 ml Mineral water ( room temperature )
• 2 tbsp White sugar ( powdered )
• 2 tbsp fish sauce ( pure )
• 2 tbsp Lime juice ( freshly squeezed )
• 1 piece Garlic ( very finely minced )
• 1 piece Thai chili optional ( deseeded and minced )

Instructions

1. Dissolve the sugar

   In a bowl, mix the mineral water and white sugar. Stir vigorously until the liquid is perfectly transparent and the sugar grains have disappeared.

2. Balance the flavors

   Add the fish sauce and lime juice. The mixture should turn golden. Taste: the acidity should wake up the palate without masking the umami flavor of the fish sauce.

3. Flavoring

   Finely mince the garlic and Thai chili. Add them to the sauce. If properly minced, they should float on the surface, creating a colorful and spicy look.

Chef's tips

• Garlic must be hand-minced, never pressed, so it floats on top.
• Use high-quality fish sauce (nuoc mam) for optimal depth of flavor.
• If you want a bolder sauce, slightly reduce the amount of water.

Storage

Can be kept for 1 week in the refrigerator in an airtight jar.