Vietnamese Dipping Sauce (Nuoc Cham)
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small fresh red chili pepper, minced (ends and seeds removed), or 1 teaspoon crushed dried red pepper flakes
- Juice of 3 limes or 2 lemons
- ¼cup nuoc mam (Vietnamese fish sauce)
- 4tablespoons sugar, or to taste
- 1tablespoon minced garlic
- 2tablespoons grated carrots
Nutritional analysis per serving (2 servings)
151 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 3 grams protein; 2836 milligrams sodium
Note: 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.
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Preparation
- Step 1
Soak red peppers or chili flakes in the juice for 2 minutes.
- Step 2
Add the fish sauce, sugar and garlic, and stir to dissolve the sugar.
- Step 3
Pour into a serving bowl, and add the shredded carrots.
Private Notes
Comments
2 Thai peppers
Juice of two limes
1/4 cup fish sauce
2 T rice vinegar
1/4 cup water
2 T sugar
2 cloves grated garlic
1/4 carrot grated
Should have added one chopped green onion
March 12 2017
Delicious - especially with the sweetness. Could probably pare back the sugar and still would be delectable.
So so good!
The recipe is so salty it’s inedible and does not make a cup.
Delicious - especially with the sweetness. Could probably pare back the sugar and still would be delectable.