Fragrant, pungent and tasty. Use as a dressing for Vietnamese chicken salad, dip spring rolls in it, drizzle over beef lettuce wraps. Yum.
- 1 clove garlic, chopped
- Juice of 1 lime
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 2 tbsp caster sugar
- 1 red chilli, deseeded and chopped
- 4 tbsp water
- Combine all the nuoc cham ingredients
- Stir until the sugar has completely dissolved
Sophie cooks 
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