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Nuoc cham in a clear bowl.
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Nuoc Cham Recipe

Once you discover how easy it is to make a big batch of nuoc cham, a lively Vietnamese dipping sauce, you'll probably always have some on hand to throw over noodles, grilled meat, or salads. I serve it as a condiment for both fresh and fried spring rolls, too.
Course Appetizer
Cuisine Asian, Vietnamese
Keyword asian, sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings (1 tbsp each)
Calories 15kcal
Author Meggan Hill

Ingredients

  • 3 cloves garlic minced
  • 1 1/2 tablespoons sugar
  • 3 tablespoon fish sauce (See notes)
  • 2 tablespoon rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 serrano chile seeded and thinly sliced on the diagonal
  • 1 tablespoon grated carrot
  • 1 tablespoon grated daikon

Instructions

  • Using a mortar and pestle, grind together the garlic and sugar until the paste forms.
  • Alternatively, combine the ingredients in a mini food processor and process to a paste. 
  • Transfer to a bowl and whisk in the fish sauce, rice vinegar, lime juice, and 1/4 cup (2 fl oz/60 ml) water.
  • Pour through a fine-mesh sieve into a clean bowl and add the chile, carrot, and daikon. Makes about 2/3 cup (5 fl oz/160 ml)

Notes

To make nuoc cham vegan, use a vegetarian fish sauce which is made with seaweed. 

Nutrition

Serving: 1tbsp | Calories: 15kcal