Gobbytraveller’s Nuoc Cham Recipe

A traditional Vietnamese dipping sauce used for a variety of dishes including summer rolls, spring rolls and Vietnamese noodle salad. There are many variations to this sauce but my preference is a mildly sweet and salty, slightly tangy with a nice kick of heat variation. 

Normally when I make this sauce, I make enough so I can store it in the fridge. This way when I am pressed for time and want to whip up a quick salad, the sauce is ready to go.

This recipe makes 125ml of nuoc cham sauce.

INGREDIENTS:

• 27.5g white sugar
• 75ml of water
• 30ml fish sauce
• 3 tbsp distilled white vinegar
• 1/4 lemon (you can use 1/2 lemon if you don’t have lime)
• 1/5 tsp lemon zest
• 1/4 lime (you can use 1/2 lime if you don’t have lemon)
• 1/2 to 1 birds eye chili (depending on the intensity of heat you are after)
• 1/2 tsp of crushed fresh garlic

METHOD:

1. In a pan on medium, boil water and sugar until the sugar is dissolved.

2. Reduce to low heat and add fish sauce, vinegar, chili and garlic. Squeeze the juice from lemon and lime into the pan and add the lemon zest. Stir well.

3. Ready to use. Place any excess Nuoc Cham sauce in a jar and keep refrigerated.

Enjoy!

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