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MID-BASE

NUOC

Nuoc cham base

Vietnamese fish-sauce dressing base kept in the fridge, not the freezer.

standalone
PORTION60 ml fridge portion
BATCH×6
PARENTStandalone
DINNERS4+
BATCH

What goes in

  • lime juice
  • sugar
  • warm water
  • fish sauce
METHOD

Make it once

  1. 1

    Dissolve sugar in warm water and lime.

  2. 2

    Stir in fish sauce.

  3. 3

    Add fresh chilli and garlic only at service.

STORAGEFridge up to 2 weeks.
SOURCEAndrea Nguyen — nuoc chamAndrea Nguyen / The Splendid Table
WHAT IT OPENS

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