Vietnamese chicken satay with nuoc cham

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Nuoc cham is basically a sweet and sour sauce. What gives it a piquant twist is the addition of fish sauce. Whether chilis are a traditional ingredient of nuoc cham, I do not know. But chilis give the sauce a kick that really heightens the otherwise delicate flavors of the lemongrass satay.

You will need:

2 finger chilis
half a head of garlic
1/4 c. of sugar
the juice of 1 lime (substitute lemon if lime is not available)
1 tbsp. of vinegar (I used cane vinegar)
3 tbsps. of patis (fish sauce) 1/2 c. of water
1/2 tsp. of salt

finger chilischopped finger chilis

Cut off the stems of the chilis, slit them lengthwise and scrape off the seeds with a knife, a teaspoon or (this is the most effective) your thumb. Chop the chilis.

garlicgarlic and chilis

Crush the garlic and discard the skins. Place the garlic and chilis in a mortar, pound and grind to a paste. You can do it the modern way by just dumping the chilis and garlic in a food processor.

garlic and chili pastenuoc cham ingredients

Mix the garlic-chili paste with the rest of the ingredients. I suggest you place them all in a jar with a screw-type cap. Just shake the jar until the sugar dissolves and you have your nuoc cham.

nuoc cham, Vietnamese sweet and sour sauce

That’s my nuoc cham. I purposely refrained from placing it in the fridge to find out how long its shelf life is.

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February 22, 2008  Print This Post   
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Comments

5 Responses to “Vietnamese chicken satay with nuoc cham”
  1. noemi says:
    February 22, 2008 at 9:56 pm

    this looks good, this is exactly the same as the indonesian satay.

    Reply
  2. Ebba Myra says:
    February 23, 2008 at 8:38 pm

    Oh. great,,,,, I just bought chicken yesterday and was going to make some caramel chicken..ngayon naman you posted this.. ay nag-dalawang isip ako.. ano kaya dalawang dish na lang lutuin ko.. meron akong whole chicken, i-debone ko na lang kaya to cook both recipe.. hehehe

    Reply
  3. indonesian food says:
    February 25, 2008 at 5:02 pm

    hmmm..i like it

    Reply
  4. Jon Limjap says:
    February 27, 2008 at 8:35 pm

    Why do the skewers need to be soaked? So they won’t burn?

    Reply
  5. Connie says:
    February 28, 2008 at 9:09 am

    Yep, especially when using live coals.

    Reply
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