I noted this sauce – Nuoc Cham – last week on buzzyfoods facebook page. I hadn’t set out to make a version of an incredibly common – and customizable – condiment from Vietnam; but I had found a recipe in a magazine for Vietnamese BBQ, and found myself in need of this sauce.
I chose this recipe – found on sundaynitedinner.com – because I already had most of the ingredients on hand; tho’ my sauce looks a bit ruddier than the example they show, mebbe it’s the pepper.
•1/2 cup sugar
•1 cup warm water
•1/2 cup fish sauce
•1/4 cup white vinegar
•1/2 of a lime, juiced
•3-4 cloves of garlic , minced
•2-3 Thai chili peppers, minced – I used 1 tsp Aleppo pepper
Note: I went ahead and added 1 teaspoon of good ground ginger to make nuoc cham gung, which is traditionally made by adding 1 tablespoon of fresh minced.
Add the water and sugar to a pint mason jar and stir until the sugar is dissolved.
Add the garlic, peppers, and ginger, if you’re using it, stir to combine, then cover and stash in the fridge. Sundaynitedinner says this makes about 2-1/2 cups, but I got a (very) full pint jar – mebbe, again, it was the pepper.
So, dipping sauce made, what’s to dip it in?
How about vietnamese barbecue tacos? Tho’, ermmm, I also added some plum sauce.
Check it out, tomorrow…