Vietnamese Dipping Sauce (Nuoc Cham)

Name: Vietnamese Dipping Sauce (Nuoc Cham)
Total time: 10 min
Yield: 1 cup (for 20 rolls)
Cuisine: vietnamese
Ingredients: 1 small fresh red chili pepper, minced (ends and seeds removed), or 1 teaspoon crushed dried red pepper flakes; Juice of 3 limes or 2 lemons; 1/4 cup nuoc mam (Vietnamese fish sauce); 4 tablespoons sugar, or to taste; 1 tablespoon minced garlic; 2 tablespoons grated carrots

By Nina Simonds

Total Time: 10 minutes
Rating: 4(37)
Comments: Read comments

Featured in: As Vietnam Opens Up to the World, So Does Its Food

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Ingredients

Yield:1 cup (for 20 rolls)

1small fresh red chili pepper, minced (ends and seeds removed), or 1 teaspoon crushed dried red pepper flakes
Juice of 3 limes or 2 lemons
¼cup nuoc mam (Vietnamese fish sauce)
4tablespoons sugar, or to taste
1tablespoon minced garlic
2tablespoons grated carrots

Ingredient Substitution Guide

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Preparation

Step 1
Soak red peppers or chili flakes in the juice for 2 minutes.
Step 2
Add the fish sauce, sugar and garlic, and stir to dissolve the sugar.
Step 3
Pour into a serving bowl, and add the shredded carrots.

Ratings

4 out of 5

37 user ratings

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Comments

John Pendleton7 years ago

2 Thai peppers
Juice of two limes
1/4 cup fish sauce
2 T rice vinegar
1/4 cup water
2 T sugar
2 cloves grated garlic
1/4 carrot grated
Should have added one chopped green onion
March 12 2017