Nuoc cham is a delicious universal Vietnamese dipping sauce that tends to accompany fried spring rolls (Chả giò), pan fried crepes (Bánh xèo) and rice noodle (Bún). But it can aslo be used as a vinaigrette or to dip whole fried fish. The possibiites are endlesss. Every Vietnamese home has their own version of this sauce and ours is a bit different with the additon of our Red Chili sauce.
This condiment is a mixture of fish sauce (nước mắm), garlic, palm sugar, lime juice, a splash of water and bird’s eye chilis. In this case, we substitute the garlic and bird eye chili with our Red Chili sauce.
The most important element to a good nuoc cham is finding the proper balance of sour, sweet, salty, savory and spicy. By using our Red Chili sauce, our nuoc cham also has a smoky and depth of flavour from the charring of the chilis and addition of tomatoes in our sauce.
Yield: 1 cup (250ml)
Prep Time: 5 minutes
Its best to make the Nuoc cham at least 3 hours ahead of using as it with allow the flavours to develop.