Nuoc Cham - Vietnamese Dipping Sauce/Dressing
Vietnamese nuoc cham has tangy, sweet, salty, umami and spicy flavors as a dipping sauce for your spring rolls or dressing for noodle bowls.
Ingredients
- 5 tablespoon Water
- 1.5 tablespoon Sugar granulated or palm sugar
- 1.5 tablespoon Lime juice
- 2 tablespoon Fish sauce
- 1 clove Garlic optional, minced
- 1 Thai chili optional, chopped
Instructions
- Heat the water in the microwave until warm.
- Add the sugar to the warm water and stir until dissolved.
- Add the lime juice fish sauce and optionally the Thai chilis and garlic.
- Stir to combine.
Notes
When making nuoc cham for spring rolls use equal amounts of fish sauce to water so 2 tablespoons water otherwise for noodle dressing use 5 tablespoons of water.
Frequently Asked Questions:
How long can I store the nuoc cham in the refrigerator?
The sauce will keep nicely for 1 week. The stored sauce will loose that fresh citrus kick after a couple days but it is safe to eat. If you want to store it even longer leave out the lime juice and add it just before using to taste.
Is this the same sauce I get in Vietnamese restaurants?
It is usually very close. Many restaurants will use just vinegar for the acid since it costs so much less than fresh squeezed limes.
Nutrition
Calories: 24kcalCarbohydrates: 6gProtein: 1gFat: 0.02gPolyunsaturated Fat: 0.01gSodium: 708mgPotassium: 38mgFiber: 0.1gSugar: 5gVitamin A: 13IUVitamin C: 4mgCalcium: 7mgIron: 0.1mg
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