Vietnamese Salad Dressing-Nouc Cham Recipe

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As much a dipping sauce as a salad dressing, a vital condiment on the Vietnamese table it can be used in a number of preparations. Try it with spring rolls, deep fried fish or vegetable tempura. Some recipes call for the addition of grated carrot or light soy sauce in place of the fish sauce for a vegetarian alternative.

As with Thai Nam Jim do no be afraid to experiment, add and subtract as you wish but keep it fresh, Nouc Cham will last for 3-4 days in a refrigerator though any longer and the taste becomes jaded. Lime juice can be exchanged for lemon juice and whilst rice vinegar is the preferred choice, a clear vinegar such as cider or white wine will suffice.


1 tablespoon caster sugar
2 teaspoons rice vinegar
2 cloves finely chopped garlic
1-2 finely chopped chillies
6 tablespoons fish sauce
6 tablespoons water
6 tablespoons fresh lime juice

Mix all of the ingredients together and stir until the sugar has dissolved.
Keep covered in a refrigerator.

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