From Chris Shepherd's kitchen · Underbelly, Houston
shake · seafood sauce
NATIONAL AWARD WINNERHouston Nuoc Cham
From an award-winning kitchen
Ratio
FISH SAUCE 80LIME JUICE 80WATER 80
Ingredients
- FISH SAUCE80 ml
- LIME JUICE80 ml
- WATER80 ml
- SUGAR36 g
- GARLIC15 g
- CHILE20 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE, WATER.
- Add finishing notes: SUGAR, GARLIC, CHILE.
- Cap the jar and shake until emulsified.
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.
Originally published as Houston 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 Underbelly / Chris Shepherd (published as “Houston Nuoc Cham”). Full citation lives in Provenance.