Go Back
a jar of Vietnamese fish sauce, traditionally known as Nuoc Cham.

Vietnamese Fish Sauce (Nuoc Cham / Nuoc Mam)

Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 2 cups
Course: Appetizer, Main Course, Side Dish, Salad, Snack, Sauces, Dinner
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

  • 1/2 cup sugar
  • 1/4 cup lemon juice or white vinegar
  • 1/4 cup fish sauce
  • 4 garlic cloves finely minced
  • 2 bird's eye chili thinly sliced

Method
 

  1. In a small sauce pan, add in the sugar, lemon juice, and fish sauce. Over medium heat, stir the ingredients with a wooden spoon until the sugar has dissolved. Now, add in the garlic and chili. Bring the mixture to a simmer and remove from the heat.
  2. Allow the mixture to cool for at least 10 minutes.
    If using the fish sauce immediately, mix 2 cups of water into the fish sauce concentrate. If you do not need such a large amount, scoop out some fish sauce concentrate into a small bowl and add the appropriate amount of water (the fish sauce concentrate to water ratio should be 1:2).
    Store any unused fish sauce concentrate in an air tight container and refrigerate for up to 3 weeks.

Notes

Did you make this recipe?
Mention @therumblytummy_ and use the hashtag #therumblytummy !