Nuoc cham

By: Antony Suvalko, Leanne Kitchen
From: East
Makes: 250 ml
Photographer: Leanne Kitchen

This is an essential condiment on the Vietnamese table and is used as a dip and a drizzle for a whole raft of dishes, including meat, seafood, noodles and rice. There are many different ways to prepare this, but we’ve opted for the sweeter, southern Vietnamese version (they love their sugar down south). However, feel free to play around a little with the ingredients to find what suits you best.

Ingredients

Quantity	Ingredient
60ml	fish sauce
60ml	clear rice vinegar
2 tablespoons	sugar
2	garlic cloves, finely chopped
1	red bird’s eye chilli, finely chopped
2 tablespoons	lime juice
1/2	carrot, cut into very fine matchsticks, (optional)

Method

Put the fish sauce, rice vinegar, sugar and 125 ml water in a small saucepan over medium–low heat. Bring to a gentle simmer and stir until the sugar has dissolved. Remove from the heat and cool slightly. Add the garlic, chilli, lime juice and carrot, if using, and stir to mix well. Cool to room temperature. Nuoc cham is best consumed on the day it is made.

Tags:: east; Leanne; Kitchen; Antony; Suvalko; asian; south; east; southeast; south-east

Nuoc cham

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