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Nuoc Cham

Nuoc Cham – Vietnamese Dipping Sauce

Course Sauce
Cuisine Vietnamese
Author Nicola Turner


  • 2 fresh red chilies
  • 2 garlic cloves
  • 1 tablespoon honey
  • 3 tablespoons thai fish sauce
  • 1 lime (juice only)


  • Remove the seeds from the chilies and roughly chop
  • Place into a mortar and pound them into a paste with a pestle
  • Add peeled garlic cloves and crush into the chili paste
  • Squeeze the juice from the lime into the mortar and add the fish sauce
  • Stir to combine and transfer into a small bowl
  • Serve on the table at every meal