My Recipe Box

Nuoc Cham

RATE IT

Yields about 1 cup.

  • by from Fine Cooking
    Issue 72

Sweet, salty, tangy, and spicy, this is the classic Vietnamese dipping sauce.

  • 2 Tbs. finely chopped fresh garlic
  • 1/4 cup granulated sugar
  • 1 tsp. chile-garlic sauce (tuong ot toi)
  • 6 Tbs. fish sauce
  • 1/4 cup fresh lime juice

Combine the garlic, sugar, and chile-garlic sauce in a large mortar and mash to a paste. (Or combine them on your cutting board and mash to a coarse paste using a fork and the back of a spoon.) Scrape the paste into a small bowl and add the fish sauce, lime juice, and 6 Tbs. water. Whisk until the sugar dissolves. Serve in individual bowls for dipping or refrigerate, covered, for up to a week.

nutrition information (per serving):
Size : per 1 oz. (approx. 2 Tbs.); Calories (kcal): 34; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 1043; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More