Vegan Nuoc Cham

Total time15 min

Prep time10 min

Cook time0 min

This bright, tangy dipping sauce comes together in minutes and delivers that irresistible balance of sweet, sour, salty, and spicy that Vietnamese cooking is known for. Warm water and sugar dissolve into a light syrup base, then fresh lime juice and rice vinegar bring the acidity that makes this sauce so addictive. Minced garlic and sliced red Thai chilies add sharp, fiery depth, while a touch of shredded carrot brings color and a subtle sweetness to every spoonful. Letting it rest for a few minutes allows all those flavors to meld before you adjust the balance to your taste. It's endlessly versatile drizzled over noodles, spring rolls, or fresh vegetables, and it fits neatly into a plant-based kitchen. Keep a jar of this on hand and you'll find yourself reaching for it on everything.

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Ingredients

6 servings

¼ cup warm water
2 tbsp granulated sugar
O Organics Sugar Granulated Cane - 64 Oz Imperial Granulated Pure Cane Sugar - 4 lb Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz PIONEER Au Natural FINE GRANULATED Sugar
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3 tbsp fresh lime juice (from about 2 limes)
3 tbsp fish sauce
1 tbsp rice vinegar
2 cloves garlic, finely minced
1–2 fresh red thai chili peppers, thinly sliced (or ½ tsp red pepper flakes)
1 tsp shredded carrot (optional)

Instructions

1
Combine the warm water and sugar in a small bowl and whisk until the sugar is fully dissolved, about 1 minute.
2
Add the lime juice, fish sauce, and rice vinegar to the bowl and stir to combine.

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