Follow these steps for perfect results
Three Crabs Fish Sauce
Squid Brand Fish Sauce
Sugar
White Vinegar
Sambal Chili Sauce
Lime Juice
Garlic
chopped
Shredded Carrot
shredded
Combine fish sauce, sugar, and white vinegar in a saucepan.
Bring the mixture to a gentle simmer, avoiding a full boil.
Simmer until the sugar is dissolved and the sauce is slightly thickened.
Remove from heat and let the sauce cool completely. Refrigerate for 2-3 hours.
Finely slice or chop the desired amount of chili, removing seeds and stems for a smoother flavor.
After cooling, add the chopped chili, lime juice, and finely chopped garlic to the sauce.
Taste and adjust the seasoning. If too salty, add a little water or more lime/lemon juice.
Serve in shallow bowls with shredded carrots.
Serve with spring rolls, bun, or other dishes that benefit from Nouc Cham.
Store leftover sauce in the refrigerator for up to a few months.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
For a milder flavor, remove the seeds and membranes from the chili.
Taste and adjust the balance of sweet, sour, and salty to your liking.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator.
Serve in small dipping bowls, garnished with shredded carrots and a chili slice.
Serve with fresh spring rolls.
Use as a dipping sauce for grilled meats.
Drizzle over rice noodles or salads.
The slight sweetness and acidity of a dry Riesling complements the flavors of the sauce.
A crisp, light lager won't overpower the delicate flavors of the dish.
Discover the story behind this recipe
Essential condiment in Vietnamese cuisine.
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