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 red nuoc cham that stirs in sambal and Sriracha for heat and a light red hue. You can find this sauce on all of his banh mi sandwiches.
To learn more, read "Banh Mi, Myself & I."
Red Nuoc Cham
Recipe adapted from Tin Vuong, Little Sister, Los Angeles, CA
Yield: 1½ cups
Prep Time: N/A
Cook Time: 10 minutes
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
2 tablespoons sambal oelek
1 tablespoon Sriracha
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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