Nuoc Cham (Gluten-Free)
This recipe is featured in Armchair Asia: Exploring the East from my Gluten-Free Kitchen
Reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell, Ten Speed Press. Photo Credit: Leo Gong.
Metric conversions added by The Cook’s Cook.
Nuoc cham is a staple of the Vietnamese table and enhances recipes throughout Laura’s cookbook. The sauce is very basic, yet it introduces a balance of sweet, tart, salty, and spicy to your meal. A prepared recipe can be kept, refrigerated, for up to 2 weeks.
- 66.7 grams (⅓ cup) sugar
- 59 ml (¼ cup) Asian fish sauce
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon unseasoned rice vinegar
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
In a small bowl, combine the sugar with 237 ml (1 cup) very warm tap water. Stir until the sugar dissolves. Add the fish sauce, lime juice, rice vinegar, garlic, and red pepper flakes. Refrigerate until ready to use. The sauce will keep, covered, in the refrigerator for about 2 weeks.