Herbed Nuoc Cham

  • Servings: MAKES ABOUT 1/2 CUP

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  • 1 large garlic clove, halved
  • 1 jalapeƱo, seeded and coarsely chopped
  • 3 tablespoons light brown sugar
  • 2 tablespoons Vietnamese fish sauce (nuoc nam)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons finely chopped spearmint

How to make this recipe

  1. In a mortar or a mini food processor, combine the garlic, jalapeño and light brown sugar, and pound or pulse until a paste forms. Transfer the garlic paste to a small bowl and stir in the remaining ingredients.

Make Ahead

The sauce can be refrigerated for up to 1 day.

Contributed By Published September 2000

463744 recipes/herbed-nuoc-cham 2013-12-06T23:32:02+00:00 Marcia Kiesel asian|vietnamese|dips-and-spreads|sauces-and-condiments|8|basic-easy|fast|make-ahead september-2000,nuoc nam,nuoc cham,herbed fish sauce,Vietnamese fish sauce,asian dipping sauce,Marcia Kiesel recipes,herbed-nuoc-cham 463744

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