From Gregory Gourdet's kitchen · Kann, Portland
shake · seafood sauce
NATIONAL AWARD WINNERSumachall Classic Nuoc
From a national-award-winning chef
Ratio
FISH SAUCE 60LIME JUICE 60WATER 60
Ingredients
- FISH SAUCE60 ml
- LIME JUICE60 ml
- WATER60 ml
- SUGAR24 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
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).
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 Everyone / Gregory Gourdet (published as “Classic Nuoc Cham (Everyone)”). Full citation lives in Provenance.