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Nuoc Cham (Vietnamese Dipping Sauce)

About cham wings airlines is the first private airline in syria which is owned by a syrian businessman issam shammout.

Recipe Summary Nuoc Cham (Vietnamese Dipping Sauce)

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Ingredients | Cham Wings Airlines Logo

¼ cup white sugar

½ cup warm water

¼ cup fish sauce

⅓ cup distilled white vinegar

½ lemon, juiced

3 cloves garlic, minced

3 Thai chile peppers, chopped

1 green onion, thinly sliced

Directions

Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Info | Cham Wings Airlines Logo

prep: 15 mins total: 15 mins Servings: 20 Yield: 1 1/3 cup

TAG : Nuoc Cham (Vietnamese Dipping Sauce)

Side Dish, Sauces and Condiments Recipes, Sauce Recipes,