Recipe: Red Nuoc Cham
This spicy red chile sauce is a Vietnamese staple
Nuoc cham is the quintessential Vietnamese condiment combining fish sauce with sugar, vinegar and aromatics, such as ginger, garlic and chiles. Tin Vuong of Little Sister in L.A. shares his recipe for red nuoc cham that stirs in sambal and Sriracha for heat and a light red hue. You can find this sauce on all of his banh mi sandwiches.
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To learn more, read "Banh Mi, Myself & I."
Recipe adapted from Tin Vuong, Little Sister, Los Angeles, CA
Red Nuoc Cham
Fish sauce blends with sugar and chile paste for a sweet-and-spicy Vietnamese condiment.
servings
1
cups
Ingredients
- ½ cup fish sauce
- ½ cup grated palm sugar, or light brown sugar
- ¼ cup white distilled vinegar
- 2 tablespoons lemon juice
- 2 tablespoons sambal oelek
- 1 tablespoon Sriracha
- 3 garlic cloves, minced
- 1 small shallot, minced
- One 1-inch piece ginger, peeled and minced
Directions
- In a medium-sized bowl, whisk the ingredients together until the sugar has fully dissolved. Store in the refrigerator for up to 3 weeks.
Nutrition
| Calories per Serving | 110 |
| Total Fat | 0.2 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 25.0 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 20.3 g |
| Sodium | 2,978.4 mg |
| Protein | 2.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
