For ➍1 part lime or lemon juice, or vinegar
1 part fish sauce, nuoc mam
1 part sugar
2 parts water (or 1 part water, 1 part lime or lemon juice)
optionally minced garlic, chopped or minced serrano peppers
shredded carrot, to taste
Mix water or juice with sugar. Heat to melt the sugar.
Then cool it.
Adjust the taste by adding lime juice, then add the fish sauce, then other ingredients.
The taste of nuoc cham depends on the ingredients, but should mix sweet and sour, a little hot and tasty, sometimes hot. You can vary the taste by lightly changing quantities of ingredients. It can be served with several Vietnamese dishes like banh xeo, or used as a rather sharp condiment. This preparation will hold for a week, when refrigerated.
