From Charles Phan's kitchen · The Slanted Door, San Francisco
shake · dressing
NATIONAL AWARD WINNERPearlstreet Nuoc Cham
From a national-award-winning chef
Ratio
FISH SAUCE 120WHITE VIN 60WATER 120
Ingredients
- FISH SAUCE120 ml
- SUGAR67 g
- WHITE VIN60 ml
- WATER120 ml
- GARLIC10 g
- BIRD EYE CHILE7 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, WHITE VIN, WATER.
- Add finishing notes: SUGAR, GARLIC, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Vietnamese-Californian chef of The Slanted Door (now closed as original Ferry Building flagship); James Beard Best Chef: California 2004 and Outstanding Restaurant 2014. Nuoc cham and Viet-American classics.
Originally published as Nuoc Cham (Flavored Fish Sauce).
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 Charles Phan Vietnamese Home Cooking (OC Register reprint) (published as “Nuoc Cham (Flavored Fish Sauce)”). Full citation lives in Provenance.