Nuoc Cham Sauce
10 min
total
4
people
40
calories per serving
Ingredients
4 people
- 100 mlMineral water (room temperature)
- 2 tbspWhite sugar (powdered)
- 2 tbspfish sauce (pure)
- 2 tbspLime juice (freshly squeezed)
- 1 pcGarlic (very finely minced)
- 1 pcThai chili (deseeded and minced)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 1 week in the refrigerator in an airtight jar.
4.7
3 reviews
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