Classic Vietnamese Fish Sauce (Nuoc Cham)
Nước Chấm, also known as Nước Mắm Chấm or Nước Mắm Đường Ớt, is an essential and versatile sauce in Vietnamese cuisine. This sauce is made from a few simple ingredients: fish sauce, lime juice, sugar, garlic, chili peppers, and water. The combination of these ingredients provides a sweet, tangy, and salty flavor that perfectly complements and completes a wide range of Vietnamese dishes.
Ingredients
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/2 cup cold water
- 2 cloves garlic minced
- 1 Thai bird chili finely chopped (optional, for spice)
- 1 tablespoon lime juice
- 2 tablespoons grated carrot for garnish optional
Instructions
- In a small saucepan, dissolve the sugar in water over low heat.This will form the base for your sauce and provide sweetness.
- Add the fish sauce and rice vinegar to the saucepan.Fish sauce is the key ingredient and provides umami and saltiness to the sauce. Rice vinegar adds tanginess.
- Stir in the minced garlic and Thai bird chili, if using.Garlic provides a pungent flavor, while the chili adds heat to the sauce.
- Remove the sauce from heat and allow it to cool down to room temperature.
- Once cooled, add the lime juice for additional tanginess and freshness.
- (Optional) Top with grated carrots for some texture and color.
Notes
You can store the fish sauce in a container and refrigerate for up to 2 weeks.
Nutritional facts (per 1 tablespoon):
- Calories: 25
- Fat: 0g
- Protein: 0g
- Carbohydrates: 6g
- Sugars: 6g
- Sodium: 500mg