This is the basic sauce that almost always appears on the Vietnamese table, where it serves somewhat the same function as salt and pepper in the West. Nuoc cham is frequently presented in individual saucers and diners dip their food in the sauce before eating it.
Ingredients
- 10 tablespoons nuoc mam
- 4 tablespoons sugar
- 2 lemons
- 1 tablespoon finely minced garlic
- Water to taste
- 3 tiny hot green or red chili peppers, thinly sliced
- Nutritional Information
Nutritional analysis per serving (2 servings)
164 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 6 grams protein; 7070 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
serve 4, 6 or 8 people
Preparation
- In a 4-cup measuring jug, place the nuoc mam, sugar and the juice of the lemons. Mix well until the sugar has dissolved.
- Add garlic and stir to mix.
- Note the quantity of liquid in the measuring jug and add one and a half times that amount in water. Stir well and taste. You may add more of any ingredient. The nuoc cham should have a delicately fishy flavor, sweet and tart at the same time.
- Add chili peppers.
- The sauce can be made ahead of time and stored in a tightly covered jar in the refrigerator for two to three months.
10 minutes
Dining and Cooking