Nuoc Cham Dipping Sauce

Name: Nuoc Cham Dipping Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 1/4 cup (60 ml) Fish Sauce; 1/4 cup (60 ml) Lime Juice; 1/4 cup (60 ml) Water; 2 Tbsp (24 g) Sugar; 2 cloves minced Garlic; about 3 chiles (6 g) Bird's Eye Chile

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

DIP · SPRING ROLLS & LETTUCE WRAPS

In the published recipe, this is the dip for chef slug in URL.

Gregory Gourdet's classic nuoc cham dipping sauce.

On the jar

CLASSIC NUOC

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.3× recipe

Add to a jar

Ratio

FISH SAUCE 60 mlLIME JUICE 60 mlWATER 60 ml

Ingredients

Fish Sauce1/4 cup (60 ml)
Lime Juice1/4 cup (60 ml)
Water1/4 cup (60 ml)
Sugar2 Tbsp (24 g)
Garlic2 cloves minced
Bird's Eye Chileabout 3 chiles (6 g)

Method

Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE, WATER.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 2½ CLOVES GARLIC.
Season to finish: BIRD EYE CHILE (2½ chiles).
Cap the jar and shake until emulsified.

Get Nuoc Cham Dipping Sauce + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

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.

2 kitchens · 2 national awards

Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: CLASSIC NUOC
Vietnamese Chile-Lime SauceNATIONAL AWARD WINNEROn the jar: VIETNAMESE-S
Houston Nuoc ChamNATIONAL AWARD WINNEROn the jar: HOUSTON NUOC
Ginger-Lime VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER-LIME

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Originally published as Classic Nuoc Cham (Everyone).

Adapted from a recipe published by Gregory Gourdet in Food & Wine Gregory Gourdet nuoc cham (chef slug in URL).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Food & Wine Gregory Gourdet nuoc cham (chef slug in URL) (published as “Classic Nuoc Cham (Everyone)”). Full citation lives in Provenance.

Add to a jar