Nuoc Cham

Name: Nuoc Cham
Yield: Makes 200 ml
Cuisine: Vietnamese
Ingredients: 40 ml fresh lime juice, strained; 60 ml fish sauce; 2 cloves garlic, minced; 2 small red chillies, minced; 40 ml coconut vinegar or rice vinegar; 40 ml coconut vinegar or rice vinegar; 60 ml Sugar Syrup

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This Vietnamese chilli dipping sauce is served with pastries, grilled meats, barbequed pork and all manner of things. It is best used the day it is made.

Ingredients

2 cloves garlic, minced
2 small red chillies, minced
40 ml

Asia
Vietnam
Sauce
Fish course
Pescatarian
Gluten-free
Southeast Asia

Method

Stir all the ingredients together in a bowl and leave for 30 minutes to allow the flavours to infuse before serving.