Nuoc cham sauce

Preparation info

  • Makes

    half a cup

    • Difficulty


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


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.