Nuoc Cham (Vietnamese dipping sauce)

See the nem sauce ? Nice, with a bit of sugar and tang, but nothing to go crazy about ? This nem sauce is the clearest illustration I can think of of how Westernized dishes don't give justice to the beautiful Vietnamese recipes. The actual "nem sauce" is called Nuoc Cham. It's garlickier, spicier, tangier, and turns anything you dip in in sheer gold. The secret is simple : it's all about pounding your garlic and chilies, which frees the flavour in a much stronger way than by only chopping. The difference with your usual "nem sauce" is astounding. Dip anything in it : grilled meats, nems, spring rolls, or use it as a dressing for your Buns (Vietnamese noodle salads), and see for yourself the power of this Nuoc Cham. I fell in love with it the moment I tried it. And it is all done within 10 minutes !

Prik Nam Som - Ingredients & advice

• Depending on which fish sauce you use, you might need to use a tad less than the amounts indicated. Taste for yourself ! I personnally use the Tiparos fish sauce, which is a bit on the stronger side.
• I like to use brown sugar for added depth, but feel free to use white sugar.
• Fair warning : this recipe is quite spicy.
  • If you can take a bit of spice, but not much, only use 1 bird's eye chili.
  • If you cannot take the heat at all, remove its seeds.
• You can add cilantro if you feel like it ; it definitely pairs well with the Nuoc Cham flavours.
• If you don't own a mortar and pestle, it's ok ;
  • Simply use a grater for your garlic and thaï chili. After adding the remaining ingredients, let the Nuoc Cham sit 10 to 15 minutes so that the flavours infuse properly.
  • Even if you simply mince your garlic and chili with a knife, this sauce will be much tastier than the restaurant version !