Vietnamese Dipping Sauce - Nuoc Cham 

Take full advantage of our superb WA-grown limes!  Nuoc Cham is great as a dipping sauce, a marinade or a full-flavoured salad dressing.


Preparation: 10 minutes

Makes: 2 cups

2 red birdseye chillies (for a milder version use only one, or a milder variety of chilli)

2 cloves garlic

1 tsp sea salt

1/2 cup sugar, dissolved in 1/2 cup of hot water

1/2 cup fish sauce

1/2 cup lime juice, use fresh WA limes- check for the blue sticker.


Remove the stalks from the chillies and roughly chop. Combine with the garlic and salt in a mortar and pestle and pound until you’ve got a rough paste consistency. Combine this paste with the sugar water, lime juice and fish sauce. Mix well and adjust the flavours according to your preference. Allow to stand for at least 30 minutes before serving to allow the flavours to fully develop. Variations on the sauce can include chopped coriander, chopped ginger or finely sliced lemongrass added at the end.