A small bowl of Nuoc Cham is to the Vietnamese table what the salt shaker is to the western table. This versatile sauce is used for dipping vegetables, meats, and crispy appetizers in. It’s also used to add saltiness to cooked dishes, much like soy sauce in Chinese cooking. Most of the delicate sauces in Vietnam are made with slight enhancements to fish sauce, which is made by pressing salted anchovies in barrels for 9 months or more. Fish sauce uses the same fermenting process as Chinese soy sauce except made from the golden liquid pressed from heavily salted anchovies rather than soybeans. Both are used in similar fashions for cooking, marinating, and sauces.

Nuoc Cham – Vietnamese Dipping Sauce

Nuoc Cham and other Vietnamese sauces all share one characteristic; they are made with fish sauce and enhance the taste of the dishes they accompany. Shredded carrots are often added to the sauce.

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Course: Condiment, Dip

Cuisine: Southeast Asian, Vietnam

Prep Time: 5

Total Time: 5

Servings: cups

Author: My Hungry Traveler

Ingredients

2 small Red chiles, minced (or 2 tsp dried chili flakes)
1 tbsp White vinegar, heated
½ cup Fish sauce
¼ cup Fresh lime juice
2 cloves Garlic, minced
½ cup Sugar
1½ cups Warm water
1 small Carrot, peeled and shredded

US Customary – Metric

Instructions

In a small bowl, mix vinegar and chilies together and let sit for 2 minutes. Add fish sauce, lime juice, garlic, and sugar. Add 1½ cups warm water and stir until sugar is dissolved.
Place shredded carrots, if using, in a jar with a lid. Pour mixture from the bowl into jar, close lid, and shake. Serve at room temperature or refrigerate up-to 1-2 weeks.