From Andrea Nguyen's kitchen · Independent / cookbook author, Santa Cruz
shake · vinaigrette
NATIONAL AWARD WINNERUmberyard Classic Nuoc
From a national-award-winning chef
Ratio
LIME JUICE 80RICE VIN 15WATER 160FISH SAUCE 83
Ingredients
- LIME JUICE80 ml
- RICE VIN15 ml
- SUGAR37 g
- WATER160 ml
- FISH SAUCE82.5 ml
- BIRD EYE CHILE12 g
Method
- Pour to the lines in order (bottom → top): LIME JUICE, RICE VIN, WATER, FISH SAUCE.
- Add finishing notes: SUGAR, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Vietnamese cookbook author based in Santa Cruz; James Beard Award for The Pho Cookbook. Teaching and published recipes—not a restaurant chef—cover nuoc cham, pho, and Viet technique.
Originally published as Classic 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 Andrea Nguyen Into the Vietnamese Kitchen / Splendid Table (published as “Classic Nuoc Cham”). Full citation lives in Provenance.