Vietnamese Nuoc Cham

• 1/4 cup rice vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1/4 cup fish sauce
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon black pepper

Steps

1. 1 In a medium bowl, whisk together rice vinegar, water, and sugar until the sugar is dissolved.
2. 2 Add fish sauce, minced garlic, grated ginger, and black pepper.
3. 3 Whisk everything together until well combined.
4. 4 Taste and adjust seasoning if needed – some prefer a tangier or sweeter sauce.
5. 5 Serve immediately or refrigerate for up to a week.

Nutrition

Tips

• For a smoother texture, strain the sauce after whisking.
• Adjust the sweetness by using less sugar or opting for a natural sweetener like honey.
• This sauce is versatile and can be used as a marinade or salad dressing.

Storage

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

Serving Suggestions

• Perfect with spring rolls, grilled meats, or as a dipping sauce for fresh vegetables.
• Pairs wonderfully with banh mi sandwiches.

FAQ