Vietnamese Dipping Fish Sauce (Nuoc Cham)

What is Nuoc Cham? (pronounced - nook chum)

Nuoc Cham is a simple mixture of water, sugar, lime juice, fish sauce, garlic and chilies. It’s an addictive flavor blast in your mouth of sweet, sour, salty, savory and sometimes spicy. This dipping sauce is commonly served alongside spring rolls, but will quickly become your go to everything sauce/dip when you're craving that Vietnamese flavor.

I found this recipe at Serious Eats and served it with Crispy Skin Slow Roasted Pork, which was FANTASTIC. However, don’t limit this sauce/dip to spring rolls and pork. As I mentioned above, this will become your everything sauce and will give almost anything you add it to a Vietnamese twist.

• Spoon it over a fried egg on rice.
• Toss it with shredded cabbage and carrots for a quick Asian slaw.
• Pour it over noodles.
• Toss it will hot or cold vegetables
• Use it as a dip for any grilled meat, chicken or fish.

The list of ways to enjoy nuoc cham is endless and you will find yourself reaching for that jar (as I have) trying it on just about everything.

Nuoc Cham - Vietnamese Dipping Fish Sauce

makes about 2 cups

1 cup hot water

1/2 cup sugar

1/2 cup fresh lime juice

1/3 cup fish sauce

2 med, cloves garlic minced

2 small birds eye Thai chili or 1 serrano chili, minced (optional)

Place hot water and sugar in a jar or bowl and mix to dissolve sugar. When sugar is dissolved add lime juice, fish sauce, garlic and chili.

 

NOTES

1. I didn't add the chili to this batch (as you can see in the photo) only because I didn't have any and it was still delicious. However, I do recommend adding the chili if available. 
2. The leftover sauce/dip will keep in your fridge in a glass jar or airtight container for 2-3 weeks, possibly longer.