have you ever wondered how to make the quintessential fish sauce dressing you get at vietnamese restaurants? the one that adds tang and life to your vermicelli bowl or fresh spring rolls? this is it! nuoc cham is our go-to for livening up rice bowls, cold noodles, and even salads. a general ratio of sweet, salty, sour and spicy is followed, but you can always adjust quantities to your liking. if you don't have bird's eye chilies on hand, you can use sambal oelek to sub for the garlic and chilies together.
Ingredients
3 parts warm water
1 parts lime juice
1 part sugar
1 part fish sauce
garlic and bird's eye chili to taste (for example, if each part above is 1 tbsp, use 1 garlic clove and about half of a bird's eye chili) or use sambal oelek
Instructions
In a mason jar, stir sugar in warm water until dissolved.
*If you want more of a salad dressing, substitute water with oil and salt to taste.
Combine the rest of the ingredients with the sugar water.
Store in the fridge and use within 2 weeks.