PANTRYFLEX

shake · seafood sauce

NATIONAL AWARD WINNERPrep 5 min

Sumachall Classic Nuoc

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

Gregory Gourdet's Sumachall Classic Nuoc, from the published recipe.

Ratio

Ratio by volume: Fish Sauce 60 ml, Lime Juice 60 ml, Water 60 ml
Fish Sauce 60 mlLime Juice 60 mlWater 60 ml

Ingredients

  • Fish Sauce — 1/4 cup (60 ml)
  • Lime Juice — 1/4 cup (60 ml)
  • Water — 1/4 cup (60 ml)
  • Sugar — 2 Tbsp (24 g)
  • Garlic — 2 cloves minced
  • Bird's Eye Chile — 1–2 sliced

Method

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

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 Gregory Gourdet recipe (Food & Wine / Gregory Gourdet nuoc cham).

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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 Food & Wine / Gregory Gourdet nuoc cham (published as “Classic Nuoc Cham (Everyone)”). Full citation lives in Provenance.

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