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Nuoc Cham

Nuoc Cham

The ultimate dipping sauce for enhancing your favorite dishes, Nuoc Cham combines vibrant flavors with a refreshing kick. Perfect for spring rolls, grilled meats, or salads, this easy recipe promises to elevate your meals with its harmonious balance of sweet, salty, and tangy elements. Make it tonight and discover why it's a must-have!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Side Dishes
Cuisine: Vietnamese
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 50 millilitres Thai fish sauce
  • 130 grams granulated sugar
  • 2 cloves garlic sliced
  • 15 grams carrot julienne
  • 10 grams spring onions shredded
  • 100 millilitres white distilled vinegar
  • 10 grams red birds chili
  • 1 lime

Equipment

  • Large Pot
  • Frying pan
  • Chef's Knife

Method
 

  1. Start by combining granulated sugar and white distilled vinegar in a small saucepan. Heat the mixture over medium heat until it reaches a boil. Stir well to ensure that all the sugar dissolves completely; you should see a clear, slightly thickened syrup forming. This is crucial as it lays the foundation for your Nuoc Cham.
  2. Once the mixture is boiling and the sugar is dissolved, remove the saucepan from the heat. While it’s still warm, add in the red birds chili, sliced garlic, julienned carrot, and Thai fish sauce. The warmth of the mixture will help release and infuse the flavors into the sauce. Stir gently to combine all the ingredients thoroughly.
  3. Allow the mixture to cool at room temperature. This cooling period is essential because it not only helps the flavors meld but also prevents any remaining heat from cooking the fresh ingredients.
  4. After about 15 to 20 minutes, transfer the cooled sauce into a clean jar or container. Refrigerate it for at least half an hour. This step is crucial, as letting it chill enhances the overall flavor and allows the ingredients to marry together beautifully.
  5. Just before serving, dice up the spring onions and squeeze the juice from the lime into the sauce. Give it a good stir to mix everything well. The addition of the fresh lime juice will brighten up the sauce, making it even more delicious!
  6. Now, it’s time to taste your Nuoc Cham! Adjust any seasonings to your liking; if you crave more heat, feel free to add an extra chili or two. If it’s too salty, a touch more sugar or lime juice can balance it out.
  7. Serve your Nuoc Cham as a dip or drizzle over your favorite dishes. It’s perfect with grilled shrimp, spring rolls, or even as a salad dressing. Enjoy the burst of flavors it brings!

Notes

When storing your Nuoc Cham, keep it in an airtight container in the refrigerator to maintain its freshness for up to a week. While freezing is not common for sauces like this, you can freeze in ice cube trays for later use. Feel free to add fresh herbs to your sauce for a unique twist, or increase the sugar for a sweeter profile. Enjoy!