A Vietnamese condiment sauce made mainly with chilies, garlic and fish sauce. This version is from "A little Vietnamese Cookbook" by Terry Tan. You can add fresh coriander and other herbs, chopped ginger, nuts, pineapple, spring onions etc. Also great to spice up plain rice.
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Units: US | Metric
- 1Remove stalks from chilies and de-seed, if you like a milder dip, though this defeats the purpose of this sauce.
- 2Pound garlic in a pestle or a food processor.
- 3Add chilies one by one and keep processing until you have a fine paste.
- 4Add sugar and lime pieces and continue to process.
- 5Remove to a small bowl (out of the pestle but leave in processor).
- 6Add water, vinegar and fish sauce; mix well.
- 7Keeps well in airtight container in the fridge.
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Nutritional Facts for Nuoc Cham (Hot Vietnamese Sauce for Dipping)
Serving Size: 1 (111 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 42.8
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1742.1 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 1.6 g
- Sugars 4.8 g
- Protein 2.3 g