Nuoc Cham is one of those condiments I don’t ever want to live without. It takes everything to a new level and I could practically drink this amazing elixir. Weird, I know. I was first introduced to it when I lived in Seattle and worked in the International District. During those years I had the best food I’d ever had in my life and this is one of those flavors you can’t forget. This no sugar version I created is hotter than most, so if you don’t like a lot of heat reduce the chilis.
Makes about 1/2 cup
2-3 fresh Thai bird chilis, finely chopped into rings, seeds included
1 Tbsp. warm water (filtered please)
1 clove garlic, finely minced
3 Tbsp. high-quality fish sauce (see note below)
2 Tbsp. fresh lime juice
1 Tbsp. grated carrot (optional)
Whisk together all ingredients in a small bowl. Leave at room temperature for atleast 1 hour before serving so all ingredients have a chance to rendezvous with each other. If not using the day you make it, go ahead and refrigerate. It tastes best served at room temperature. This will keep in the fridge for weeks, but I promise it won’t last that long!
Ingredient note: I like Red Boat fish sauce and it’s available online at Thrive Market or Whole Foods, Market of Choice or your local, specialty market.
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