Nuoc Cham, Nuoc Mam, or Nuoc Mam Cham
This incredible sauce goes by many names. To name a few: nước chấm (dipping sauce), nước mắm pha (mixed fish sauce), or nước mắm chua ngọt (sweet and sour fish sauce). It can vary by levels of sweetness, saltiness, intensity and red pepper heat. My understanding is the sweetness and spice levels tend to increase as you head south. Since every recipe has its own unique fingerprint, you may or may not find this to be true.
I’d like to thank WhiteOnRiceCouple for helping me shape my own version.
Nuoc Cham
makes 1 small bowl
(approximately 1 cup)
2 small garlic cloves, roughly chopped
1 Thai chili, roughly chopped
1/2 of one lime, juiced
1-3 Tablespoon sugar
1 teaspoon rice wine vinegar
1/2 cup Three Crabs Fish Sauce
1/2-3/4 cup water or coconut water
In a mortar, combine garlic, red pepper, and 1 Tablespoon sugar. Grind to a smooth paste. Add juice of 1/2 lime.
(This is a good time to fish out seeds that find their way into the dish.)
Bring water to a boil. Remove from the heat.
Add the garlic chili paste that you just made. Then, add 1-2 Tablespoons sugar, rice wine vinegar and fish sauce. Stir to combine, pour into serving bowl, and let cool to room temperature.
Leave a Reply