Nuoc cham sauce

Preparation info

  • Difficulty


  • Makes

    half a cup

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The ubiquitous sauce of Vietnam; a little salty, a little sweet and a little hot in every mouthful. No wonder it is ubiquitous.


  • 2 small red chillies, chopped
  • 2 garlic cloves
  • 1 tbsp palm sugar
  • 2 tbsp lime or lemon juice
  • 1 tbsp rice wine vinegar
  • 4 tbsp Thai fish sauce (nam pla)
  • 3 tbsp water


Combine chillies, garlic and sugar in a mortar or tough bowl and pound or grind until smooth. Add lime or lemon juice, vinegar, fish sauce, and water, and stir well. Store in an airtight jar and keep in refrigerator until needed.