Nuoc Cham Dipping Sauce
- Total Time
- 5 minutes
- Rating
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Ingredients
- 1 to 2small red chilies, minced, or 1 to 2 teaspoons dried chili flakes
- 1tablespoon white vinegar, heated
- ½cup bottled fish sauce (nuoc mam)
- ¼cup fresh lime juice
- 1small carrot, peeled, shredded, rinsed and squeezed dry
- 2cloves garlic, peeled and minced
- ½cup sugar
- 1½cups water
Nutritional analysis per serving (5 servings)
101 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 2 grams protein; 2272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the chilies in a bowl with the vinegar. (If using flakes, soak them in the vinegar for about 2 minutes.) Add the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1½ cups warm water, until the sugar is dissolved. Serve at room temperature. The sauce can be refrigerated for up to 3 days.
Private Notes
Comments
Nuoc mam 1 c water 1/2 c fish sauce 1/2 c sugar 1/4 c fresh lime juice 1 tsp lime zest (optional) 1-2 TBSP minced garlic 2-3 chili peppers, chopped Optional: 1 finely grated carrot, wash till water runs clear and squeeze out excess water before adding
Nuoc mam 1 c water 1/2 c fish sauce 1/2 c sugar 1/4 c fresh lime juice 1 tsp lime zest (optional) 1-2 TBSP minced garlic 2-3 chili peppers, chopped Optional: 1 finely grated carrot, wash till water runs clear and squeeze out excess water before adding
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