Nuoc Cham
"I absolutely love this Vietnamese dipping sauce with anything and everything. Everytime my Mom would make homemade eggrolls she would send some of this nuoc mam home with me for my husband. He fell in love with it and everytime I make a Vietnamese dish, he has to have this sauce with it. My Mom showed me how to make it and I wanted to share it with you guys. (You can dip eggrolls in this, pour it over vermicelli noodles with meat or with your banh xeo...the possibilities are endless)"
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 cups water
- 1 cup fish sauce
- 1⁄2 cup vinegar
- 1 cup sugar
- 5 -6 cloves of chopped garlic
- chili paste, if you like the heat
directions
- Combine all ingredients and refrigerate until ready to use.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
For better flavor, substitute lime juice for the vinegar. Use a squeezer and not a rotary-extractor. The rotary device will produce bitter juice. If you have to use vinegar, use rice-wine vinegar. Chop the garlic very fine, or use a press. If you use a press, you can reduce the amount of garlic. Instead of chili paste, I use finely-chopped red Thai bird chilies. One -or- two will suffice. The Vietnamese crush their garlic and chilis with a mortar and pestle until it is a fine paste. This is much more effective in releasing the flavors. Mix the lime juice and the sugar first. That will give you an opportunity to balance the sweet with the sour, by adding more sugar or juice/vinegar. Use a high-grade fish sauce like Three Crabs brand, or Phu Quoc brand.
Tweaks
-
For better flavor, substitute lime juice for the vinegar. Use a squeezer and not a rotary-extractor. The rotary device will produce bitter juice. If you have to use vinegar, use rice-wine vinegar. Chop the garlic very fine, or use a press. If you use a press, you can reduce the amount of garlic. Instead of chili paste, I use finely-chopped red Thai bird chilies. One -or- two will suffice. The Vietnamese crush their garlic and chilis with a mortar and pestle until it is a fine paste. This is much more effective in releasing the flavors. Mix the lime juice and the sugar first. That will give you an opportunity to balance the sweet with the sour, by adding more sugar or juice/vinegar. Use a high-grade fish sauce like Three Crabs brand, or Phu Quoc brand.
RECIPE SUBMITTED BY
Jeanette G
Humble, Texas
My name is Jeanette and I was born and raised in Houston, Texas! I came across this website one day while doing a search on the computer for a really good salisbury steak recipe (which came out great...thanks to recipe# 23811) Since then, I make it a daily routine to log into Recipezaar at least 2 or 3 times a day. I feel like I've viewed every recipe in here but to my amazement I always find myself printing a recipe that I must have overlooked. My Recipezaar collection of recipes has gotten so big that I had to make a special binder just to keep track of all the new recipes that I have printed out. I love trying out new recipes on my husband and to tell you the truth he doesn't mind at all...what a good husband! For a while there it felt like I was cooking the same thing over and over each week. Not anymore though...thanks to all of you and Recipezaar :)
