PANTRYFLEX

shake · seafood sauce

NATIONAL AWARD WINNERPrep 5 min

Houston Nuoc Cham

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

Chris Shepherd's Houston Nuoc Cham, from the published recipe.

Ratio

Ratio by volume: Fish Sauce 80 ml, Lime Juice 80 ml, Water 80 ml
Fish Sauce 80 mlLime Juice 80 mlWater 80 ml

Ingredients

  • Fish Sauce — 1/3 cup (80 ml)
  • Lime Juice — 1/3 cup (80 ml)
  • Water — 1/3 cup (80 ml)
  • Sugar — 3 Tbsp (36 g)
  • Garlic — 3 cloves
  • Chile — 2 Thai or Fresno (20 g)

Method

  1. Pour to the lines in order (bottom → top): Fish Sauce, Lime Juice, Water.
  2. Add finishing notes: Sugar, Garlic, Chile.
  3. 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.

3 kitchens · 0 stars · 3 national awards

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Provenance

Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.

Adapted from a Chris Shepherd recipe (Underbelly / Chris Shepherd).

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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 Underbelly / Chris Shepherd (published as “Houston Nuoc Cham”). Full citation lives in Provenance.

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