Vietnamese Dipping Sauce (Nuoc Cham)
Published July 25, 1995
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small fresh red chili pepper, minced (ends and seeds removed), or 1 teaspoon crushed dried red pepper flakes
Juice of 3 limes or 2 lemons
¼ cup nuoc mam (Vietnamese fish sauce)
4 tablespoons sugar, or to taste
1 tablespoon minced garlic
2 tablespoons grated carrots
Nutritional analysis per serving
42 grams carbs; 162 calories; 4 grams fiber; 2837 milligrams sodium; 4 grams protein; 31 grams sugar
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
Soak red peppers or chili flakes in the juice for 2 minutes.
- Step 2
Add the fish sauce, sugar and garlic, and stir to dissolve the sugar.
- Step 3
Pour into a serving bowl, and add the shredded carrots.
Private Notes
Comments
2 Thai peppers
Juice of two limes
1/4 cup fish sauce
2 T rice vinegar
1/4 cup water
2 T sugar
2 cloves grated garlic
1/4 carrot grated
Should have added one chopped green onion
March 12 2017
Delicious - especially with the sweetness. Could probably pare back the sugar and still would be delectable.
So so good!
The recipe is so salty it’s inedible and does not make a cup.
Delicious - especially with the sweetness. Could probably pare back the sugar and still would be delectable.