Nuoc Cham Sauce Recipe - Allrecipes.com
Nuoc Cham Sauce Recipe
  • READY IN 5 mins

Nuoc Cham Sauce

Recipe by  

"A classic Vietnamese dipping sauce. Serve with grilled lemon grass beef (Bo Nuang Xa)."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste. Serve with grilled lemon grass beef.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 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.

 
Most Helpful Critical Review
May 29, 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!!!!

 
Jan 29, 2004

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.

 
Oct 03, 2003

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.

 
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.]

 
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.

 
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.

 
Oct 31, 2002

Light, fresh and easy to make.

 

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Nutrition

  • Calories
  • 32 kcal
  • 2%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 730 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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