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Vietnamese Dipping Sauce (Nuoc Cham)

Scott Phillips

Yield: Yields 2-1/4 cups.

The sauce keeps for two weeks in the refrigerator. Serve it with Vietnamese Noodle Salad.


  • 3 large cloves garlic, minced
  • 1 hot red chile, such as serrano, thinly sliced
  • 1 cup water
  • 1/2 cup fish sauce
  • 1/2 cup red-wine vinegar
  • 1/2 cup granulated sugar

Nutritional Information

      Nutritional Sample Size per 1/4 cup servings
      Calories (kcal) : 50
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 1240
      Carbohydrates (g): 13
      Fiber (g): 0
      Protein (g): 1


  • Stir all the ingredients in a medium bowl.


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