Tenina.com's Nuoc Mam Cham



  1. 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.

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

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

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

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