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."
Green Nuoc Cham
Recipe adapted from Tin Vuong, Little Sister, Los Angeles, CA
Yield: 1½ cups
Prep Time: 10 minutes
Cook Time: N/A
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
In a medium-sized bowl, whisk the ingredients together until the sugar has fully dissolved. Store in the refrigerator for up to 3 weeks.
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