Vietnamese · Sauce
Nuoc Cham
- Easy
- 5 min
- roughly 1 of 4 for cost
Leads with savory depth stacked from the pantry’s bass notes, ferment tang with real depth behind it, on a slow, honest burn.
Ingredients
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp sugar
- 6 tbsp water
- Garlic, minced; bird's eye chili; shreds of carrot
Allergen screen
Found: fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Dissolve sugar in warm water.
- Add fish sauce and lime; adjust until no single note dominates.
- Garlic and chili float on top when it's mixed right.
- Keeps a week; you'll use it on everything.
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Limeade or young coconut
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
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