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Le Chaudron recipe
Sauce Nuoc Cham vietnamienne
Vietnamese nuoc cham dipping sauce
⏱ 10 minServes 4Easy45 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
100 ml (½ cup)Vietnamese fish sauce
100 ml (½ cup)lime juice
50 g (2 oz)superfine sugar
200 ml (¾ cup)lukewarm filtered water
3 clovesgarlic, crushed
2fresh bird's eye chilies, chopped
1carrot, finely grated
- 100 ml (½ cup) Vietnamese fish sauce
- 100 ml (½ cup) lime juice
- 50 g (2 oz) superfine sugar
- 200 ml (¾ cup) lukewarm filtered water
- 3 cloves garlic, crushed
- 2 fresh bird's eye chilies, chopped
- 1 carrot, finely grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Stir the sugar into the warm water until fully dissolved.
- Add the lime juice and fish sauce and whisk.
- Add the pressed garlic and very finely chopped chilies.
- Coarsely grate the carrot and add it to the sauce.
- Mix everything together well.
- Taste and adjust the balance of sweet, salty, sour and hot.
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