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James Carrier Photo by: James Carrier

Vietnamese Dipping Sauce (Nuoc Cham)

Notes: You can make this sauce up to 1 day ahead; cover and chill.

This recipe goes with Grilled Catfish with Noodles (Cha Ca)

Sunset MARCH 2002

  • Yield: Makes about 1 1/2 cups

Ingredients

  • 1/2 cup Asian fish sauce (nuoc mam or nam pla)
  • 1/4 cup rice vinegar
  • 1/4 cup lime juice
  • 2 tablespoons sugar
  • 2 cloves garlic, peeled and minced
  • 1 to 1 1/2 teaspoons minced hot red chili, such as Thai, serrano, jalapeño, or Fresno, or Asian red chili paste

Preparation

In a bowl, mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, and garlic. Add minced chili to taste.

Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 30%
  • Protein: 0.8g
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Carbohydrate: 2.3g
  • Fiber: 0.0g
  • Sodium: 199mg
  • Cholesterol: 0.0mg
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Vietnamese Dipping Sauce (Nuoc Cham) recipe

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