This version of the classic Vietnamese dipping sauce is based on a recipe from SAVEUR contributing editor Andrea Nguyen, author of Into the Vietnamese Kitchen (Ten Speed, 2006), who suggests adding more lime juice, fish sauce, or sugar to suit your taste and achieve the desired balance of sour, sweet, and salty.
- 1⁄3 cup lime juice
- 3 tbsp. sugar
- 6 tbsp. fish sauce
- 2-3 Thai chiles, thinly sliced crosswise
- 2 cloves garlic, finely chopped
Vigorously stir the lime juice, sugar, and 2⁄3 cup warm water in a medium bowl to dissolve the sugar. Stir in the fish sauce, chiles, and garlic.
Let nuoc cham sit at room temperature for up to one day before serving or cover and refrigerate for up to 2 weeks.