Nước Chấm Sauce recipe, by Thuy Diem Pham
by Thuy Diem Pham
The true staple of Vietnamese cuisine. Many dishes wouldn’t be complete without it. It’s so good that it works just as well with non-Vietnamese recipes. Once you’ve tasted it, this umami-rich, flavour-packed sauce will find its way onto everything you eat, from grilled (broiled) meats and fresh spring rolls to salad bowls.
From One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22) photography © Laura Edwards
Ingredients for Nuoc Cham Sauce
- 900g golden caster sugar
- 600ml warm water
- 300ml fish sauce
- 300ml lime juice
- 180g red chillies, finely chopped
- 120g garlic, finely chopped
How to make Nuoc Cham Sauce
- Add the sugar and warm water to a large bowl, stirring well until dissolved. Mix in the fish sauce and lime juice, then leave to cool.
- Once completely cooled, stir in the chilli and garlic. Store in an airtight container in the fridge for up to a week.
About the author
Thuy Diem Pham is a British-Vietnamese chef, author and owner of The Little Viet Kitchen restaurant in Islington, North London. Born in a small village in the south of Vietnam, Thuy was surrounded by food, growing up amidst livestock and fresh produce, with a wonderful variety of fruits, morning markets with freshly picked vegetables and the smells of traditional street food
