Vietnamese Green Nuoc Cham

I have bee tinkering with Vietnamese nuoc cham for some time now, tinkering with both a red version and a green version. The subtle difference between the two is the red uses sambal (which I totally love), and the green one does not. Both versions can be used in many different ways, but my preference for either one is to be used as a dressing, or dipping sauce for grilled meats, or spring rolls. There is something so addicting in both that when no one is looking, I will simply eat it by the spoonful.

Packed full of tart, sweet, and spicy ingredients, this sauce is one of my favorites. Hands down.

Vietnamese Green Nuoc Cham Recipe
Vietnamese Green Nuoc Cham Recipe

As with any nuoc cham, it uses fish sauce, so if you have never tried either, this is a great chance to stock up on some good fish sauce, a super ingredient for umami goodness.

Let’s get started.

Ingredients:

  • 1/2 cup of quality fish sauce (I like 3 crabs brand or Red Boat)
  • 1/4 cup white vinegar
  • 1 lime, juiced
  • 1/4 cup light brown sugar
  • 3 green Thai chili peppers, thinly sliced
  • 2 tbsp lemongrass, minced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp shallot, minced

Mix all of these ingredients in a bowl, and mix until you get that sugar dissolved. Give a taste. See? Flavor bomb!

You can keep this out at room temperature until you are ready to serve. This was used in fresh lettuce wraps, along with vermicelli noodles, and egg rolls, all wrapped in lettuce and drizzled with that sauce. My boys, and wife do not care for the sauce as it is a bit too spicy for them, but my daughter and I simply love it. This can be stored in the refrigerator, cover, for a few weeks, but my guess is that if you fall in love with this sauce, that it will not last that long. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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