Vietnamese Dipping Sauce (Nuoc Cham)

"This sauce is delicious on just about anything including plain white rice. Wonderful on grilled shrimp. It is the sauce used for the Grilled Vietnamese Jumbo Shrimp on Sugarcane Sticks that I posted. Great recipe with many variations!"
 
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photo by cali_love photo by cali_love
photo by cali_love
photo by Pryjmaty photo by Pryjmaty
photo by Stephanie Y. photo by Stephanie Y.
photo by Fairy Nuff photo by Fairy Nuff
photo by kiwidutch photo by kiwidutch
Ready In:
10mins
Ingredients:
9
Yields:
1 Cup
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ingredients

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directions

  • Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips.
  • In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.

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Reviews

  1. Nuoc cham is good on everything. Try dipping egg rolls in it. To die for. My mom makes nuoc cham without the vinegar though and it is always at our dinner table. we used it on scrambled eggs even. :)
     
  2. Delicious! I halved the liquids & sugar in the recipe because I didn't need that much sauce, but I kept the garlic, carrot, onion, the same, and used 3 Thai chilis. Then instead of water, I used half mirin and half plum wine (to add more sweet and more sour). It was PERFECT! I recommend trying that way! Oh and I used rice vinegar instead of white vinegar.
     
  3. Very nice tasting and easy to make. I ran out of carrots so omitted. Made a good amount but not too much.
     
  4. you don't know nothing eat dem pot pies
     
  5. Way too salty. Didn't find the supposed sweet-sour balance as it was overpowered by the quarter cup fish sauce. Should've just used a tbsp or so... Will never use this recipe again.
     
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Tweaks

  1. I threw part of a peeled cucumber in there. Great!
     
  2. Very good sauce! Used half a jalapeno instead of thai chili and it was still great.
     

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