Vietnamese Nuoc Cham

Nuoc Cham is a delicious fish sauce used in Vietnam like salt. It is included at every meal as a dip or a sauce to pour over a dish and is typically served in individual bowls. Sometimes drained carrot salad is added to nuoc cham. (Carrot Salad recipe coming soon...)

Here's a quick, easy recipe for Nuoc Cham:

2 cloves of garlic, crushed
1 tsp red pepper flakes
3 Tbsp sugar
2Tbsp fresh lime juice or 4 Tbsp white vinegar (I use vinegar)
4 Tbsp fish sauce
1 cup water, plus one Tbsp if it's too strong or salty for you)

1. Mix all ingredients in a bowl and stir until sugar dissolves. Add more water to dilute it if it's too strong for you.

Keep stored in the refrigerator in a tightly covered glass jar. Lasts about two weeks, but if you use it at meals, it will be gone in a few days. I love this sauce on vermicelli or rice noodles or plain rice. It's perfect for spring rolls or Vietnamese salads, too.  Enjoy!