Nuoc cham, the fish sauce-based backbone of Vietnamese cooking, can be used for anything from noodles to salads or rice. Get the recipe at Food & Wine.

One of nuoc mam's main applications is nuoc cham — an all-purpose dipping sauce made from ingredients similar to prik nam pla. Its tumultuous mixture of savory, sweet, zesty, and spicy notes ...

How A Good Nuoc Cham Can Elevate Your Bánh Xèo On its own, bánh xèo sits somewhere in the savory realm, with a lightness that can get bland after one too many bites. Once it's dipped into nuoc ...

If you’re new to nuoc cham, you’re in for a treat: It’s a lip-smacking, salty-sour-sweet mix of garlic, chile, sugar, lime juice and fish sauce.

A classic Vietnamese dipping sauce, nuoc cham is equal parts savory, sour, spicy, and sweet thanks to a mix of fish sauce, lime juice, fresh chiles, and sugar. Here you’ll blend those same ...

Fill the sink with enough water to come halfway up the side of a 1-quart, heavy-bottomed saucepan. Place the sugar and 1/4 cup of the water into the saucepan and cook over medium-low heat. Stir ...

Nuoc cham is a classic Vietnamese sauce flavoured with lime, lemongrass, chilli and palm sugar. Like its Thai counterpart, its success relies on the balance between sweet, salty, hot and sour.

Preparation Nuoc cham Step 1 Whisk lime juice, fish sauce, vinegar, brown sugar, and garlic in a small bowl until sugar is dissolved; set dressing aside. Do ahead: Dressing can be made 1 day ahead ...

Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of the garlic, and the oil. Add the chicken, toss, and then ...

One in particular, Vietnam’s iconic nuoc mam – made with fermented fish, usually anchovies, and salt – bears a resemblance in taste, composition and texture to the garum fish sauce first ...