The Vietnamese dipping sauce of fish sauce, lime juice and palm sugar with fresh garlic and bird's eye chilli, for spring rolls, noodle salads and grilled meat. Serves 4.
2tbsp
4tbsp
3tbsp
2piece
1clove
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 4tbsp | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 1clove | — | — | |
| 6 | | 1piece | — | — |
Put the sugar in the small bowl.
Palm sugar · 2 tbsp
Add 4 tablespoons of warm water and stir until the sugar dissolves.
Water · 4 tbsp
Add the fish sauce.
Fish sauce · 3 tbspLay the limes on the chopping board.
Lime · 2 piece
Lay the garlic clove on the board.
Garlic · 1 cloveCrush it lightly with the flat of the knife and pull off the skin.
Lay the chilli on the board.
Bird's eye chillies · 1 pieceSlice it into thin rings.
Add the chilli and stir.
Leave for 10 minutes so the flavours come together.
Pour into a small dipping bowl and serve with spring rolls, noodle salads or grilled meat. Keep any left over covered in the fridge for up to 3 days.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | | Put the sugar in the small bowl.⏱ 10sResultPalm sugar |
| 2 | 4 tbsp | | Add 4 tablespoons of warm water and stir until the sugar dissolves.⏱ 1 minResultSugar water |
| 3 | 3 tbsp | | Add the fish sauce.⏱ 5sResultSweetened fish sauce |
| 4 | 2 piece | | Lay the limes on the chopping board.⏱ 5sResultLime |
| 5 | Limestep 4 | | Cut them in half.⏱ 15sResultLime halves |
| 6 | Lime halvesstep 5 |  | Squeeze in the juice.⏱ 40sResultFish sauce with lime |
| 7 | 1 clove | | Lay the garlic clove on the board.⏱ 5sResultGarlic |
| 8 | Garlicstep 7 | | Crush it lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic clove |
| 9 | Peeled garlic clovestep 8 | | Chop it very finely.⏱ 40sResultFinely chopped garlic |
| 10 | Finely chopped garlicstep 9 | | Add it to the bowl.⏱ 10sResultFish sauce with garlic |
| 11 | 1 piece | | Lay the chilli on the board.⏱ 5sResultBird's eye chillies |
| 12 | Bird's eye chilliesstep 11 | | Slice it into thin rings.⏱ 20sResultThinly sliced bird's eye chillies |
| 13 | Thinly sliced bird's eye chilliesstep 12 | | Add the chilli and stir.⏱ 15sResultMixed nuoc cham |
| 14 | — | | Leave for 10 minutes so the flavours come together.⏱ 10 minResultRested nuoc cham |
| 15 | Rested nuoc chamstep 14 | | Pour into a small dipping bowl and serve with spring rolls, noodle salads or grilled meat. Keep any left over covered in the fridge for up to 3 days.⏱ 10sResultNuoc Cham |
| Total Time | 15 min | ||
| Nutrient | Per serving |
|---|---|
| 40kcal | |
| 1g | |
| 0.1g | |
| 11g | |
| 7g | |
| 1g | |
| 918mg |
The Vietnamese dipping sauce of fish sauce, lime juice and palm sugar with fresh garlic and bird's eye chilli, for spring rolls, noodle salads and grilled meat. Serves 4.
What you’ll doYou will dissolve palm sugar in warm water, add fish sauce and fresh lime juice, then stir in minced garlic and bird's eye chilli and leave it to stand.
