Nuoc Cham (Vietnamese Dipping Sauce)
Use it as a sauce for spring rolls, bun cha (vermicelli bowls), or as a dipping sauce for lettuce and other greens.
- Author: Caroline Phelps
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauces
- Cuisine: Vietnamese
- 1/4 cup palm sugar
- 2/3 cup lukewarm water
- 1/3 cup fresh lime juice
- 6 tablespoons fish sauce
- 2 cloves garlic (minced)
- 1 Thai chile (minced)
- In a small bowl, add water and sugar and stir until sugar has dissolved.
- Whisk in lime juice, fish sauce, garlic and chile, and stir well. At this point, taste the sauce and add more sugar if you prefer it to be sweeter.
- Serve this dipping sauce with lettuce and other green leafy vegetables, spring rolls, over rice, with Vietnamese bun dishes, meats and seafood.
The nuoc cham will keep refrigerated for up to 4-6 weeks.
Keywords: homemade sauce, Asian, dipping sauce, condiment