From Christina Nguyen's kitchen · Hai Hai, Minneapolis
shake · seafood sauce
NATIONAL AWARD WINNERHai Hai Nuoc Cham
From an award-winning kitchen
Ratio
FISH SAUCE 60LIME JUICE 60WATER 120
Ingredients
- FISH SAUCE60 ml
- LIME JUICE60 ml
- WATER120 ml
- SUGAR36 g
- GARLIC10 g
- BIRD EYE CHILE6 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE, WATER.
- Add finishing notes: SUGAR, GARLIC, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Southeast Asian chef of Hai Hai and Lemongrass in Minneapolis; James Beard Best Chef Midwest 2024. Vietnamese and broader SE Asian street flavors adapted for Midwestern dining rooms.
Originally published as Hai Hai Nuoc Cham.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Christina Nguyen / Hai Hai technique (published as “Hai Hai Nuoc Cham”). Full citation lives in Provenance.