Nuoc Cham (Vietnamese Dipping Sauce)

Yields 10 fluid ounces

  • 5 tablespoons granulated sugar
  • 3tablespoons water
  • 5 tablespoons fish sauce (nuoc mam)
  • 4 fluid ounces fresh lemon juice
  • 1 garlic clove, minced
  • 1 Thai chile, seeded, minced
  • 1 shallot, minced

1.  Whisk all ingredients together in a nonreactive bowl and allow to stand for at least 30 minutes at room temperature before serving.

Published in: on August 26, 2010 at 6:11 am  Leave a Comment  
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