Makes about 1 cup

This dressing has the bones of nuoc cham, a Vietnamese “mother” sauce. It pairs the brininess of fish sauce with the boldness of sambal oelek. However, if Sriracha is your spicy pantry staple, it makes a fine substitute. Use this dressing on roasted vegetables like Brussels sprouts or in a rice noodle salad. Thai chiles pack a punch, so if you are sensitive to heat, skip the pepper.

How to Make It

Step 1

In a medium bowl, whisk together the brown sugar, fish sauce, lime juice, sambal oelek, garlic, and Thai chile, if using, until the sugar dissolves; add salt to taste.

Chef's Notes


Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.

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