Reviewed: May 28, 2009

I'm feel bad giving this recipe such a bad rating. Vietnamese food is my favorite and this sauce did not taste right at all. The garlic over powered everything!!!!

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ColdNovember

Cooking Level: Beginning

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Reviewed: Jun. 10, 2008

This was..ok I thought. Personally preference I guess but I won't make it again. My son (who is the pickiest eater EVER) actually really liked it. But he won't notice if I dont make it again so I wont. It was just........bland to me.

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Reviewer:

SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Feb. 3, 2008

I've been making this sauce for years. First of all, I would double the recipe, second combine all ingredients in a sauce pan and bring to boil, the heat intensify the flavor, especially the garlic. I keep tasting it and adding more fish sauce, lime juice and sugar as needed until I like it. Doing it this way, you also dissolve all the sugar, so the sugar wouldn't just settle to the bottom.

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Sissy

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Reviewed: Jul. 16, 2007

It tastes just like what's served in Vietnamese restaurants. Very good.

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Nora Bee

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Reviewed: Jan. 18, 2007

Good recipe. So simple. Per other reviewers, I reduced the garlic to 1/2 a clove and reduced water to 1/2 a cup. Served with Vietnamese pork chops, rice, and fresh cucumber slices. Tasted very much like the restaurants. Now I can satisfy cravings at home!

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 6, 2006

instead of water, my mom adds 'coco soda' that you can buy at the market. don't add too much or it'll be too sweet.

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thy

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Jun. 21, 2006

Just like the local Vietnamese restaurant! The ratios are pretty spot on! [I left out the garlic as I don't normally see it in the sauces at the places I eat.]

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Duncan

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Reviewed: Nov. 29, 2005

PS. I don't add so much water to mine...

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HSLONKA

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Feb. 12, 2004

I am by no means a fish sauce person, but I can tolerate it when made like this. We served this with fried gourd and certainly a little goes a long way. I would suggest adding a little pickled ginger (chop up fresh ginger into matchstrips and stuff into a jar...add enough regular vinegar to cover and let sit at least 30 minutes) to give it an extra layer of flavor...but it's good as is. Thanks Maryellen.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2002

Light, fresh and easy to make.

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SHERRYMILLER

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Reviewed: Feb. 10, 2001

Great sauce. I especially like it because it isn't so salty like sauces that use soy sauce. When making white rice I used half water and half this sauce. Very tasty.

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lenihan5

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Reviewed: Aug. 22, 2000

thie recipe for nuaoc cham is what i've been looking for!! i get cravings for good vietnamese cooking (something i miss since moving away from home for school) and this recipe tastes delicious with everything: rice, vermicelli noddles, spring rolls, summer rolls, and other vietnamese dishes. try it and you will love it. i guarantee it.

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