Nuoc Cham (Vietnamese — Fish Sauce, Lime, Chilli — Ratio)

Ingredients

• 60 ml fish sauce, Vietnamese (Nuoc Mam)
• 40 ml fresh lime juice, Key lime or Persian lime
• 30 ml water, filtered or room temperature
• 20 g caster sugar
• 2 Thai red chillies, fresh, finely sliced (seeds intact)
• 3 cloves garlic, minced fine

Method

1. 1
   Combine water and sugar in a mixing bowl; stir until sugar dissolves completely.
2. 2
   Add fish sauce and lime juice; whisk to combine.
3. 3
   Fold in sliced chilli and minced garlic; adjust seasoning to balance heat, salt, and acid.
4. 4
   Rest 10 minutes for flavours to marry; adjust lime or sugar to taste. Use immediately or store refrigerated for 5 days.