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Nuoc Cham (Vietnamese Dipping Fish Sauce)
Vietnamese Dipping Sauce used for Bun, Eggrolls, rice and much more.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Sauce
Cuisine:
Asian Vietnamese
Servings:
2
cups
Calories:
Author:
Jill Selkowitz
Equipment
J.A. Henckels Classic 8 inch Chef's Knife
16 ounce Wide Mouth Mason Jar
Mason Jar Flip Cap Lids
Ingredients
3/4
cup
Fresh Water
1/2
cup
White Sugar
1/4
cup
Premium Fish Sauce
1/4
cup
Fresh Lime Juice
with pulp
2
Thai Bird Chilies
or 1 small jalapeño/Serrano chili
1
clove
Fresh Garlic
minced
1/2
teaspoon
Sambal Oelek Ground Chili Paste
2
Tablespoons
Shredded Carrots
to garnish
Instructions
Using a mortar and pestle, smash the garlic and fresh chilies to a paste (or mince them).
To a Mason jar (or other 2 cup container), add water, sugar, lime juice, fish sauce, Sambal Oelek, minced garlic and diced chilis (if using).
Seal lid and shake until well combined.
Let the sauce sit for about 15 minutes for the flavors to combine.
When ready to serve, pour 1/4 cup into each dipping bowl.
Add julienned carrots on top of each dipping bowl right before serving.
Store in the refrigerator for up to one week.