The Nuoc Cham sauce (Nước chấm) is a Vietnamese sauce of which there are several variants. It is used as a sauce for their finger foods, such as various rolls both raw and cooked and the pancakes. This is one of the most widespread and is really good!
- 1 tablespoon Sugar
- 2 tablespoons Water
- 1 clove Garlic—minced (crushed)
- 1 Sambal Oelek or Red Chili—deseeded and finely chopped
- 2 tablespoons Lemon juice
- 2 tablespoons Fish Sauce
- 2 tablespoons Rice Vinegar
Mashed and chop the garlic, if you don’t like fresh garlic, put a tip of a teaspoon of garlic powder, will still great!
Clean the chilli from the seeds and chop it finely, I used 1 teaspoon and a half of Sambal Oelek, a red pepper cream prepared mincing a fresh chilies and soaking them in vinegar and salt, is typical of the area of Malaysia and Indonesia. It’s not too much spicy (at least for our taste).
In a bowl, combine all the ingredients, mix well, until the sugar has completely dissolved, and there you have your Vietnamese sauce! It lends itself to various uses, for the spring rolls, of course for Vietnamese rolls and for those of raw rice paper… Or maybe even for to dip raw vegetables or a fish fry! Try to create new combinations!