Nuoc Mam Cham

250g jar Prep Time 5 minutes   Rated:

This is the sauce you need when you make the wonderful Ho Mok Pla. However, it will go equally well as a dipping sauce with Fresh spring rolls, (yet to appear on here) or use as a salad dressing or noodle dressing. SO full of flavour, you will be transported to Vietnam instantly!

If you wish to keep this sauce for longer than a few days, we suggest straining it within a few hours of making to prevent the garlic and chilli from becoming too intense.

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  • 60 Grams fish sauce
  • 60 Grams rice wine vinegar
  • 35 Grams sugar
  • 125 Grams water
  • 2 cloves garlic, peeled
  • 1 birdseye chilli, deseeded and roughly chopped
  • 40 Grams fresh lime juice (approx 1 lime)



Put fish sauce, rice vinegar, sugar and water into the mixing bowl and cook 4 min/100°C/speed 2/MC off. Set aside in a separate bowl and allow to cool for 10 minutes.


Mince garlic and chilli 3 sec/speed 7, scrape down sides of the bowl and repeat.


Return the fish sauce mixture to the mixing bowl along with the lime juice and combine 10 sec/speed 3.


Allow to cool completely and store in a glass bottle/jar in the refrigerator.

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