Gluten-Free and shamelessly delicious
Nuoc Cham is a staple Vietnamese dipping sauce. Unlike what comes to mind when most of us think of a sauce, this sauce is very light and runs of the spoon almost like that of water. This sauce plays on the sweet, salty and sour elements, that are highly associated with Vietnamese and Thai cuisines.
Balance is required in every cuisine, however, there is something very clean and crisp with Vietnamese and Thai cooking and its for this reason, there is not much room to hide behind a poorly balanced dish.
This sauce is one of my families favourites. We often multiply this recipe several times and dredge our Hainanese Chicken in it.
For a refreshing twist on coleslaw, toss this sauce through the salad instead of using creamy dressings.
A “must have” accompaniment with rice paper rolls.
Everyone’s palate is different, if you like it roaring across your taste buds add more heat, if you like it really mild just add 1 chili using the preparation instructions below (see notes and tips).
Nuoc Cham dipping sauce
(Makes ½ cup)
4 Tbsp warm water
1 Tbsp granulated sugar
1-2 birds eye chilli, roughly chopped
1 garlic clove, roughly chopped
2 Tbsp fish sauce
1 Tbsp white vinegar
2 Tbsp lime or lemon juice
Finely dice the chilli and garlic. Place all the ingredients in a small jar and give it a good shake to combine and dissolve the sugar.
Alternatively, place everything into a mini food process and whiz up until the sugar is dissolved.
NOTES & TIPS:
By keeping the chilli whole, it will impart a very mild flavour.
If you can take a bit more heat, remove both the seeds and the white membrane.