Umberyard Classic Nuoc

Name: Umberyard Classic Nuoc
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (360 ml)
Cuisine: Asian
Ingredients: 1/3 cup fresh (2 or 3 limes) (80 ml) Lime Juice; 1 Tbsp unseasoned Japanese (optional) (15 ml) Rice Vinegar; 3 Tbsp (37 g) Sugar; 2/3 cup lukewarm (160 ml) Water; 5–6 Tbsp (use 5.5 Tbsp mid) (82.5 ml) Fish Sauce; 2 or 3 Thai or serrano thinly sliced Bird's Eye Chile

Independent adaptation of a publicly published Andrea Nguyen recipe. Not affiliated with, sponsored by, or endorsed by Andrea Nguyen.

Andrea Nguyen's Umberyard Classic Nuoc, from the published recipe.

Ratio

Lime Juice 80 mlRice Vinegar 15 mlWater 160 mlFish Sauce 83 ml

Ingredients

Lime Juice — 1/3 cup fresh (2 or 3 limes) (80 ml)
Rice Vinegar — 1 Tbsp unseasoned Japanese (optional) (15 ml)
Sugar — 3 Tbsp (37 g)
Water — 2/3 cup lukewarm (160 ml)
Fish Sauce — 5–6 Tbsp (use 5.5 Tbsp mid) (82.5 ml)
Bird's Eye Chile — 2 or 3 Thai or serrano thinly sliced

Method

Pour to the lines in order (bottom → top): Lime Juice, Rice Vinegar, Water, Fish Sauce.
Add finishing notes: Sugar, Bird's Eye Chile.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 0 stars · 1 national award

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Provenance

Vietnamese cookbook author based in Santa Cruz; James Beard Award for The Pho Cookbook. Teaching and published recipes-not a restaurant chef-cover nuoc cham, pho, and Viet technique.

Originally published as Classic Nuoc Cham.

Adapted from a Andrea Nguyen recipe (Andrea Nguyen Into the Vietnamese Kitchen / Splendid Table).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andrea Nguyen Into the Vietnamese Kitchen / Splendid Table (published as “Classic Nuoc Cham”). Full citation lives in Provenance.

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