nuoc cham

  • ½ cup (125ml) fish sauce
  • ½ cup (110g) caster (superfine) sugar 
  • 2 tablespoons water 
  • ¼ cup (60ml) lemon juice 
  • 1 clove garlic, crushed 
  • 4 small red chillies, sliced
  1. Place the fish sauce, sugar, water, lemon juice, garlic and chilli in a non-metallic bowl and stir until the sugar is dissolved. Makes 1½ cups. Keeps in the refrigerator for up to 1 week.

+ This sweet, sour, salty and hot condiment is a staple Vietnamese dipping sauce. Use it as a condiment for rice paper rolls, green onion pancakes, salads and noodle dishes.

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