Nuoc cham is a type of Vietnamese dipping sauce, commonly made from a mix of fish and complementary ingredients. It is used in many, many cultural dishes native to the region. It works well as a freshly made sauce to dip veggies and other foods into, or can be served from the refrigerator premade for meals throughout the week. How to create a basic Vietnamese fish sauce starts with knowing what it is or rather, what it’s supposed to be.
What is nuoc cham?
Nuoc cham isn’t just a fish sauce. It can refer to any number of dipping sauces, usually made similar to how we use condiments in North America. Sometimes, they are sweet or sour, while other recipes will make them savoury, salty, or spicy. It’s all in what you want it to be and how it suits the type of foods you’re serving.
Nuoc mam pha is your fish sauce!
When we discuss nuoc cham as a fish sauce, what we’re talking about is nuoc mam pha. This is the most well-known fish sauce in Vietnamese cuisine. The simplest recipe uses a combination of lime juice and is one part fish sauce, one part sugar, and two parts water. In vegetarian eating, you can substitute Maggi seasoning sauce for fish sauce and it comes off surprisingly similar. Adding to this further, one can put in minced uncooked garlic, chopped or minced bird’s eye chilis, and/or shredded pickled carrot and green papaya.Read More