Nuoc Cham (Vietnamese Dipping Sauce)

Nuoc Cham (Vietnamese Dipping Sauce)
Photo by Ben Fink


  • ½ tsp. ground chile paste; more or less to taste
  • ¼ cup fish sauce
  • 2 Tbs. fresh lime juice
  • 2 to 3 Thai bird chiles (or 1 small jalapeño or serrano chile), cored, seeded, and minced; more or less to taste
  • 1 clove garlic
  • 2/3 cup hot water
  • ¼ cup granulated sugar
  • + 1 more ingredients
    • 2 Tbs. shredded carrots (optional)

In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.) In a small bowl, combine this garlic and chile mixture with the chile paste, hot water, and sugar. Stir well. Add the fish sauce and lime juice and combine. Float the carrots on top. Let s...

View full recipe at Fine Cooking


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