Simple Nuoc Cham

Name: Simple Nuoc Cham
Yield: serve 4, 6
Cuisine: Vietnamese
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

By Nancy Harmon Jenkins

Published March 20, 1984

Total Time: 10 minutes
Rating: 3(12)
Comments: Read comments

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.

Featured in: FROM VIETNAM, SUBTLE MIX OF FLAVORS

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Ingredients

Yield:serve 4, 6 or 8 people

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

Ingredient Substitution Guide

Preparation

Step 1
In a 4-cup measuring jug, place the nuoc mam, sugar and the juice of the lemons. Mix well until the sugar has dissolved.
Step 2
Add garlic and stir to mix.
Step 3
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.
Step 4
Add chili peppers.