Classic Nuoc Cham

Name: Classic Nuoc Cham
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.

A bright dressing for salads and vegetables.

Ratio

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

Ingredients

Lime Juice1/3 cup fresh (2 or 3 limes) (80 ml)
Rice Vinegar1 Tbsp unseasoned Japanese (optional) (15 ml)
Sugar3 Tbsp (37 g)
Water2/3 cup lukewarm (160 ml)
Fish Sauce5–6 Tbsp (use 5.5 Tbsp mid) (82.5 ml)
Bird's Eye Chile2 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.

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1 kitchen · 1 national award

Classic Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Ginger Fish VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER
Zesty Chile Lime VinaigretteNATIONAL AWARD WINNEROn the jar: ZESTY
Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM

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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.

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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