Nuoc cham (NOOK CHAM) is the classic dipping sauce which accompanies many Vietnamese meals, such as spring rolls. Every Vietnamese seems to have a clear idea of the balance of spices and flavors he or she likes in the sauce. The following recipe is therefore a guide; it will produce a light yet tasty nuoc cham.
1 clove garlic, or more to taste
1 small “bird” chile, or substitute a serrano chile, finely chopped
6 tablespoons of fish sauce
3 to 4 tablespoons freshly squeezed lime juice
2 tablespoons sugar
Add all ingredients to a small bowl and whisk to combine.
An Oldways recipe
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