Nuoc cham (dipping sauce)

title="Nuoc cham (dipping sauce)"
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• 0:05 Prep


• Makes 250ml (1 cup)


• Easy

This famous concoction of lime juice, lemon grass and chilli can be found on every table in Vietnam, and is a must with rice-paper rolls.

Featured in
Winter recipes, Starters recipes

Ingredients

• 60ml (1/4 cup) water


• 60ml (1/4 cup) fish sauce


• 2 tablespoons fresh lime juice


• 2 tablespoons rice wine vinegar


• 1 tablespoon finely chopped palm sugar


• 1/2 stem lemon grass, pale section only, finely chopped


• 2 long fresh red chillies, deseeded, finely chopped


• 1 garlic clove, crushed

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the water, fish sauce, lime juice, vinegar, palm sugar, lemon grass, chilli and garlic in a jug and stir until the sugar dissolves. Serve.
  
  
  

  
  

  
  

Nutrition

• 80 kj

  Energy






• 0.5g

  Fibre




• 1g

  Protein







• 4g

  Carbs (total)

All nutrition values are per serve

Notes

Make this recipe up to 3 days ahead. Store in an airtight container in the fridge.

• Author: Sarah Hobbs


• Image credit: William Meppem


• Publication: Australian Good Taste

Source: taste.com.au