Nuoc Cham is a common Vietnamese dipping sauce. It’s sweet, sour, salty, savory, and spicy all at once. It does wonders to balance the fattiness of fried pork belly, and with some additional fresh vegetables culinary harmony is quickly achieved.
In a food processor, blend the palm sugar, garlic, and salt until smooth. Add the chile and pulse to combine.
Transfer the mixture to a medium bowl, add the lime juice and fish sauce, and whisk together. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks.
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