Equipment
Small bowl
Whisk
or Fork
Small saucepan*
or Microwave-safe bowl
* optional
Ingredients
10 servings
Sauce Base
- 2 red chilies, finely minced
- 15 ml white vinegar
- 120 ml fish sauce
- 60 ml fresh lime juice
- 100 g carrot, shredded, rinsed, and squeezed dry
- 2 garlic, finely minced
- 100 g granulated sugar
- 360 ml water, warm
Nutrition (per serving)
51
Calories
1g
Protein
12g
Carbs
0g
Fat
0g
Fiber
11g
Sugar
951mg
Sodium
Method
01
Mince the red chilies finely. If using chili flakes, set aside.
5mLook for: Fine, even pieces of chili.
02
In a small saucepan, gently warm the white vinegar over low heat (or microwave for 30 seconds).
2mLook for: Slightly steaming, but not boiling
03
In a small bowl, combine the minced red chilies (or chili flakes) and warm white vinegar. Let it sit for 2 minutes to infuse.
2mLook for: Chilies are beginning to soften in the vinegar.
04
Add the fish sauce, lime juice, shredded carrot, minced garlic, and sugar to the bowl. Whisk to combine.
2mLook for: Sugar is starting to dissolve.
05
Pour in the warm water and whisk vigorously until the sugar is completely dissolved.
2mLook for: Sugar is fully dissolved, leaving a clear sauce.
06
Serve the nuoc cham at room temperature, or chill before serving. Garnish with a sprig of cilantro if desired.
Chef's Notes
- The quality of fish sauce greatly affects the flavor. Use a reputable brand like Red Boat.
- Adjust the amount of chilies to your spice preference.
- For a less intense flavor, dilute the sauce with more water.
- The carrot adds a nice visual and textural element, but can be omitted if you prefer.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Reheating: Serve chilled or at room temperature.
