PANTRYFLEX

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Pearlstreet Nuoc Cham

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

Charles Phan's Pearlstreet Nuoc Cham, from the published recipe.

Ratio

Ratio by volume: Fish Sauce 120 ml, White Vinegar 60 ml, Water 120 ml
Fish Sauce 120 mlWhite Vinegar 60 mlWater 120 ml

Ingredients

  • Fish Sauce — 1/2 cup (120 ml)
  • Sugar — 1/3 cup (67 g)
  • White Vinegar — 1/4 cup distilled (or lemon juice) (60 ml)
  • Water — 1/2 cup (120 ml)
  • Garlic — 2 cloves minced
  • Bird's Eye Chile — 1–2 Thai chiles minced (mid 1.5)

Method

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

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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.

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Provenance

Vietnamese-Californian chef of The Slanted Door (now closed as original Ferry Building flagship); James Beard Best Chef: California 2004 and Outstanding Restaurant 2014. Nuoc cham and Viet-American classics.

Originally published as Nuoc Cham (Flavored Fish Sauce).

Adapted from a recipe published by Charles Phan in Charles Phan Vietnamese Home Cooking (OC Register reprint).

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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 Charles Phan Vietnamese Home Cooking (OC Register reprint) (published as “Nuoc Cham (Flavored Fish Sauce)”). Full citation lives in Provenance.

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