This is one of the most-used sauces in Vietnamese cuisine - it's served with everything from banh xeo to salads to grilled meats to noodle dishes. You can tweak the balance of flavours, but it should always be salty from the fish sauce, a bit sour from the vinegar and lime juice, hot form the chilli and a little sweet.
- 1/4 cup (60mL) fish sauce
- 1/4 cup (60mL) white vinegar
- 2 tbsp caster sugar
- 1 garlic clove, crushed
- 1 small red chilli, finely chopped
- Juice of 1 lime
Combine the fish sauce, vinegar, sugar and 1/2 cup (125mL) boiling water in a heatproof bowl. Stir until sugar dissolves, then set aside to cool. Add the garlic, chilli and lime juice. Stir to combine and season. Nuoc cham will kep, covered, in the refrigerator for 1 week.