Recipe: Green Nuoc Cham

Fresh chiles and lemongrass perfume this spicy Vietnamese condiment

Nuoc cham is the quintessential Vietnamese condiment combining fish sauce with sugar, vinegar and aromatics, such as ginger, garlic and chiles. Tin Vuong of Little Sister in L.A. shares his recipe for green nuoc cham, spiked with lemongrass and fresh green chiles for a bright and spicy condiment. He uses this nuoc cham as part of the dressing for his papaya salad (see the recipe).

To learn more, read "Banh Mi, Myself & I."

Recipe adapted from Tin Vuong, Little Sister, Los Angeles, CA

Green Nuoc Cham
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Green chiles, lemongrass and ginger flavor this sweet-and-spicy Vietnamese condiment.
Prep Time
Cook Time
Total time: 10 minutes
  • ½ cup fish sauce
  • ½ cup grated palm sugar, or light brown sugar
  • ¼ cup white distilled vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon minced lemongrass
  • 1 tablespoon minced green Thai chile
  • 3 garlic cloves, minced
  • 1 small shallot, minced
  • One 1-inch piece ginger, peeled and minced
  1. In a medium-sized bowl, whisk the ingredients together until the sugar has fully dissolved. Store in the refrigerator for up to 3 weeks.
Calories per Serving 111
Total Fat 0.2 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 25.2 g
Dietary Fiber 0.7 g
Total Sugars 20.3 g
Sodium 2,835.6 mg
Protein 2.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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