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Vietnamese nuoc chaum

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.
5 from 2 votes
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Course: Condiment, Dip
Cuisine: Southeast Asian, Vietnam
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 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.

Nutrition

Calories: 247kcal | Carbohydrates: 59g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 4575mg | Potassium: 405mg | Fiber: 1g | Sugar: 56g | Vitamin A: 4612IU | Vitamin C: 67mg | Calcium: 46mg | Iron: 1mg