Equipment
* optional
Ingredients
Sauce Base
- 2 red chilies, finely minced
- 15 ml white vinegar
- 120 ml fish sauce
- 60 ml fresh lime juice
- 100 g carrot, shredded, rinsed, and squeezed dry
- 2 garlic, finely minced
- 100 g granulated sugar
- 360 ml water, warm
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 51 kcal
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 11 g
- Sodium
- 951 mg
- Saturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 82 mg
- Calcium
- 12 mg
- Iron
- 0.2 mg
- Magnesium
- 24 mg
- Phosphorus
- 7 mg
- Zinc
- 0.1 mg
- Vitamin A
- 85 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.4 mg
- Folate
- 9 mcg
- Water
- 60 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Mince the red chilies finely. If using chili flakes, set aside.
In a small saucepan, gently warm the white vinegar over low heat (or microwave for 30 seconds).
In a small bowl, combine the minced red chilies (or chili flakes) and warm white vinegar. Let it sit for 2 minutes to infuse.
Add the fish sauce, lime juice, shredded carrot, minced garlic, and sugar to the bowl. Whisk to combine.
Pour in the warm water and whisk vigorously until the sugar is completely dissolved.
Serve the nuoc cham at room temperature, or chill before serving. Garnish with a sprig of cilantro if desired.
Chef's Notes
- The quality of fish sauce greatly affects the flavor. Use a reputable brand like Red Boat.
- Adjust the amount of chilies to your spice preference.
- For a less intense flavor, dilute the sauce with more water.
- The carrot adds a nice visual and textural element, but can be omitted if you prefer.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Sauce is too salty
Cause:
Prevention:
Sauce is not sweet enough
Cause:
Prevention:
Sauce is too sour
Cause:
Prevention:
Cultural Context
Nuoc Cham is a fundamental condiment in Vietnamese cuisine, used as a dipping sauce for various dishes, from spring rolls and summer rolls to grilled meats and noodles. Its origins are deeply rooted in the culinary traditions of Vietnam, with variations found throughout the country.
