Nước Chấm
Updated Aug. 25, 2022
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons granulated sugar
- ¼cup fresh lime juice
- 3tablespoons fish sauce
- 1garlic clove, minced
- 1 to 2bird’s-eye chiles, minced with seeds
Nutritional analysis per serving (2 servings)
81 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 2124 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk the sugar into ¼ cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
- Step 2
Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.
Private Notes
Comments
I am originally from Vietnam. When making nuoc cham, we use very warm water to reduce the pungent smell (as well as the saltiness ) of the fish sauce. Sometimes, we leave a small piece of lime/lemon peel in the sauce to add more citrus flavor. Instead of using lemon juice, a serious cook will crush a piece of lemon/key lime with garlic, chiles, and sugar together before adding fish sauce and warm water.
Instead of chilis, you can use a tablespoon of sambal oelek or chili garlic sauce.
I am also Vietnamese, you can also added julienne carrots to enhance the look of the sauce.
When prepared as instructed, the final product is much darker than the picture shows.
Can use jalapeños, if in a pinch, but only use an interest, so and make sure to take out the seeds. It’s more spicy. I use one tablespoon of sugar instead of two. Delicious with spring rolls. Ages as well in fridge.
I know water is not traditionally listed as an ingredient, but it seems pretty important here. Maybe “2 T sugar, whisked in to 1/4 C water” would be helpful so as not to overlook it with a quick skim of the instructions.