Vietnamese Fish Sauce (Nuoc Cham)
The only Vietnamese dipping sauce recipe you'll ever need! This nuoc cham is sweet, salty, sour, and perfectly balanced. Made with just 6 simple ingredients and ready in 5 minutes, it's perfect for spring rolls, grilled meats, salads, and honestly everything else.
Servings: 24
Ingredients
- 2 cups hot water
- 1.5 cups sugar
- 1 cup fish sauce
- 1 cup rice vinegar
- 8 garlic cloves minced
- 1-2 Thai chilies minced
Instructions
- In a large bowl or mason jar, mix together the fish sauce, rice vinegar, water, Thai chili, garlic and sugar. Stir until the sugar completely dissolves.
- Let the sauce sit for at least 10 minutes to allow all the flavors to meld together. The longer it sits, the better it gets! Store in the refrigerator and enjoy for up to 1 month.
Notes
- Use a clean spoon every time - This is crucial for keeping your sauce fresh and contamination-free.
- Let the flavors develop - The sauce gets better after a day or two in the fridge.
- Stir well before using - The ingredients separate naturally, so always give it a good stir.
- Adjust the heat - Start with 1 chili and add more if you want extra spice.
