You can buy Nuoc Cham in a bottle. Sometimes it’s called “Spring Roll Sauce”, and is not to be confused with Sweet Chili Dipping Sauce. Nuoc Cham is very thin. Sweet Chili Dipping Sauce is thicker, and much sweeter.
…or….. you could make it yourself.
This is the dressing for Vietnamese Rice Noodle Salad, which you can check out here.
Ingredients
- 1/4 cup brown sugar or Palm Sugar, if you have it
- 2/3 cup Hot Water
- 1/4 cup Fish sauce
- 2 Tbsp Lime Juice fresh if possible
- 2 Tbsp Rice Wine Vinegar or more lime juice as a substitute
- 1 clove Finely minced Garlic
- 1/2 tsp Sambal Olek (ground chili paste) or more, to taste
- 2 Thai Bird Chilies deseeded for less heat
- 2 Tbsp Finely grated Carrot
Instructions
- Place all ingredients in a container with a lid. Shake until sugar is dissolved.
- Taste, and adjust to your palate. You are looking for a balance of sweet, sour, salt and spice that suits your tongue.
- Store refrigerated in a covered container for up to a month.
- Substitutions: Use more lime juice if you don't have rice wine vinegar, or use half the amount of white wine vinegar. Sambal Olek is very hot, but milder Thai Garlic Chili Paste can be used, or even Tabasco in a pinch. Fish sauce can be replaced with Soy Sauce (but it won't be as good). Bottled lime juice is ok if you have to; lemon juice is a poor substitute, but better than nothing. Thai Bird Chilies are surprisingly available now in grocery stores, but sometimes you have to buy a package -- leftovers will freeze. Thai Birds are very spicy if nice and fresh -- take out the seeds for less heat.
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