Nuoc cham is a light, punchy Vietnamese dipping sauce built from fish sauce, lime, sugar, garlic and chilli, used across Vietnamese cooking. It is made fresh rather than bought, and the balance of salty, sour, sweet and spicy is adjusted to taste each time.
How to use it
FAQ
What is the ratio for nuoc cham?
A common starting point is roughly equal parts fish sauce, lime juice and sugar, thinned with water and adjusted to taste.
How long does nuoc cham keep?
A few days in the fridge, though it is quick enough to make fresh each time.
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- Fish sauce. The savoury base for nuoc cham and other Vietnamese sauces.
