NUOC CHAM
About 1 cup
This all-purpose Vietnamese condiment can be used as a dipping sauce for spring rolls or skewers of grilled meat, or to dress Vietnamese bún bowls.
Stir in a small bowl until the sugar has dissolved:
- ½ cup water
- ⅓ cup lime juice, distilled white vinegar, or a combination
- 3 tablespoons sugar, or to taste
- 2 to 6 tablespoons fish sauce, to taste
Add:
- 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced
- (3 garlic cloves, minced)
Let stand for at least 10 minutes before serving to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days if made with lime juice, or for 6 days if made with vinegar.