Nuoc Mam Cham

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I could drink this and bathe in it every day. Like most Asian condiments, this one is incredibly flavorful, but simple to make. Use it as a dipping sauce for dumplings or as the sweet-and-spicy vinegar for quick-pickling vegetables, which are great served on the side of any bacon dish to cut through the richness.


  • 2 cups (400 g) sugar
  • 2½ cups (600 ml) rice vinegar
  • 1 (2-inch/5-cm) piece fresh ginger, peeled and finely grated
  • 1 (2-inch/5-cm) piece carrot, peeled and finely grated
  • 2 teaspoons sambal oelek, or more if you like spicy


Combine the sugar, vinegar, ginger, and carrot in a medium saucepan over high heat, bring to a boil, and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and whisk in the sambal.

Transfer to a bowl and let cool to room temperature. Cover and refrigerate for at least 1 hour to allow the flavors to meld. The sauce will keep, tightly covered in the refrigerator, for up to 5 days.