N.B. For the best tasting Nuoc Cham, leave it for a least 3 days before eating.
This holy grail of a sauce is super simple to make and don’t think of it as something you’ll only use for this dish. It’s a dipping sauce that’s good for all BBQ meats and Asian salads. When I was younger I used to mix it with Kim Chi and had it with rice. Now with this sauce, you need to let it sit so that the flavours really come out. You can have it straight away but if you leave it for a few days or more, it’ll get even better!
This recipe is originally one I got from my friend’s Mum, I’ve tweaked it slightly to suit my palette so feel free to do the same. Using a large jar, add these ingredients in:
• 1 cup warm water
• 1/3 cup white sugar
• 1/3 cup white vinegar
• 1/2 cup fish sauce
• 2x cloves minced garlic
• 2x minced small chillies
• Juice of 1 lemon
Repeat this process until the jar is full.