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–+ servings

Nuoc Cham/Tuk Trey

Nuoc Cham aka Vietnamese dipping fish sauce is one of those sauces we always keep in the pantry at all times! While it is typically eaten with Vietnamese dishes, you can also use it as a dipping sauce for many proteins. This sauce is also widely used in Cambodian cuisine, and its referred to as Tuk Trey.
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Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings: 5 cups
Course: condiment, sauces
Cuisine: Asian, cambodian, vietnamese
Ingredients Method Notes

Ingredients
  

  • 3 cups water
  • 1 ½ cup white sugar
  • 1 cup Squid Brand Fish Sauce
  • 1-1 ¼ cup fresh lime juice
  • 4-6 Thai bird chilies
  • 4 cloves of garlic

Method
 

  1. Heat the sugar in a pot on medium high heat to melt and caramelize. Swirl the pan once in a while to help with the melting. Be sure to keep an eye on the sugar as it can burn easily.
  2. Once the sugar is mostly melted, turn the heat to medium low to prevent the sugar from burning. Continue to melt sugar as much as you can until it achieves a nice amber color.
  3. Add in 1 cup of water. and swirl the pan slowly until the sugar is no longer seizing. Once it comes to a simmer add the remaining water and dissolve the sugar completely.
  4. Once the water and sugar mixture comes to a simmer, add in the fish sauce and bring the sauce to a boil. (Open some windows)
  5. Remove the pot from the stove and pour into a heat proof container to cool.
  6. While the sauce is cooling, mince the garlic & thai bird chilies until finely minced then combine with fish sauce mixture.
  7. Add in the lime juice in small amounts and adjust according to taste.
  8. Store in the fridge when complete in an airtight container or use immediately.

Notes

  • If you want to cool down the sauce rapidly, put it in an ice bath stirring every so often to help expedite the cooling.
  • This makes 5 cups, so feel free to half the recipe if you don't plan on using it as often.
  • You can store it in the fridge for up to 3-4 weeks. If you don't add the garlic and chilies right away, the sauce can be stored even longer.
  • This sauce tastes the best when it is cold.
  • Feel free to adjust the sugar & lime juice to taste. You may not like it as sweet or as tart.
Tried this recipe?Let us know how it was!