If nuoc cham, the all-purpose Vietnamese condiment, isn’t already in your bag of tricks (or your vocabulary—it’s pronounced nuke chom), it should be. Bright, tangy, and packed with umami, it enlivens stir-fries and grilled fish, provides a flavor-rich marinade for meats, and makes a great dipping sauce for spring rolls. “It’s fresh, preservative-free, and super, super easy to make,” says Mary Nguyen Aregoni, founder of the beloved Vietnamese mini-chain Saigon Sisters. Oh, and it’s delicious on salads, too.
Mary Nguyen Aregoni’s Nuoc Cham
Total Time:10 minutes
|1 cup||Warm water|
|½ cup||Fresh lime juice|
|⅓ cup||Fish sauce (Aregoni recommends Red Boat, available at most groceries)|
|1 tsp.||Minced garlic|
|2||Fresh Thai or serrano chilies, chopped|
|1 tsp.||Minced ginger|
1.Whisk all ingredients together in a medium bowl until sugar dissolves.
2.Let sit at room temperature for an hour before using.
Tip: Nuoc cham will keep in the refrigerator for up to a week.
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