Nuoc Cham
This version of nuoc cham was designed for a noodle salad so it is made with more water than the standard dipping sauce. It’s best to make this sauce 1 hour in advance to let its flavors meld.
Since the strength of limes and the flavor of fish sauce vary, don’t worry about achieving perfection the first time. Have fun tasting and adjusting the flavor according to personal preference. Some families prefer their nuoc cham on the sweet side; others like to enliven it with extra chili peppers.
Ingredients
- ¼ cup granulated sugar
- ¼ cup fish sauce
- ¼ cup freshly squeezed lime or lemon juice may substitute rice vinegar
- 1 clove garlic very finely chopped
- 1 seeded thinly sliced red chili pepper or ½ teaspoon chili-garlic sauce (tuong of toi), or to taste
- ½ cup water
Instructions
- In a small bowl or jar, combine all of the ingredients and stir or shake until the sugar is dissolved. Taste and add more sugar, fish sauce, juice or water to taste. No single flavor should dominate, but rather the ingredients will meld into a balanced sweet-sour sauce. If possible, set aside for at least 1 hour prior to servings. (May cover tightly and refrigerate for up to 2 weeks.)
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