Description
This vibrant Vietnamese Fish Dipping Sauce, also known as Nuoc Cham, is a quick and easy condiment that perfectly balances sweet, sour, salty, and spicy flavors. Ideal for pairing with seafood, spring rolls, grilled meats, or fresh vegetables, this sauce adds a refreshing and tangy kick to any dish.
Ingredients
Scale
Fish Sauce Mixture
- ¼-½ cup fish sauce (can substitute half with soy sauce)
- ½ cup water (room temperature)
- 2-4 Tbsp. sugar (to taste)
Flavorings
- 2 limes (juiced)
- 2 cloves garlic (finely minced)
- 1-2 Bird’s eye Thai chilis or 2 tsp. chili sauce (optional)
- 1 Tbsp. carrots (thinly shredded, optional)
Instructions
- Prepare the Fish Sauce Mixture: In a medium-sized mixing bowl, combine ¼ cup fish sauce, room temperature water, and 2 to 4 tablespoons of sugar. Stir thoroughly until the sugar dissolves completely. If the sugar is stubborn, gently microwave the mixture for about 10 seconds to help it dissolve.
- Add Fresh Flavorings: Stir in the juice of 2 limes, finely minced garlic, sliced bird’s eye chilis or chili sauce, and thinly shredded carrots if using. Adjust the balance of flavors by adding more fish sauce or lime juice according to your taste preference.
- Let the Flavors Meld: Allow the sauce to rest for at least 10 minutes at room temperature so the flavors can blend beautifully.
- Serve and Garnish: Garnish with chopped green onions or chives, if desired. Serve the dipping sauce alongside seafood, spring rolls, grilled meats, or vegetables and enjoy the fresh, vibrant taste.
Notes
- You can substitute half of the fish sauce with soy sauce for a less intense flavor.
- Adjust the amount of sugar and chili to suit your sweetness and heat preferences.
- The sauce can be refrigerated for up to one week and should be stirred before use.
- Add shredded carrots for a subtle crunch and color, but this is optional.
