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1¼ Cups
Easy
By Ann Le
Published 2011
This is your simple nuoc cham recipe with an extra kick from fresh ginger. It’s perfect to brighten up poultry and fish dishes. This recipe usually makes enough sauce for four servings of simple dishes.
In a small bowl, whisk together all the ingredients until the sugar is dissolved. Leave the bowl at room temperature for a few hours to let the sauce marinate. As with dipping sauce, it is best to refrigerate if you are not planning to serve it within 24 hours.