Nuoc cham sauce

Nuoc Cham Sauce is a traditional Vietnamese sauce very popular in Southeast Asian cuisine. It is characterized by its balanced flavor, combining sour, sweet, salty, and slightly spicy notes, making it a perfect complement for a wide variety of dishes, especially salads, spring rolls, rice dishes, noodles, and seafood.

Its main base is nuoc mam (fermented fish sauce), mixed with lime or lemon juice, sugar, water, minced garlic, and chili. This mixture provides a fresh and vibrant flavor, ideal for highlighting and harmonizing the ingredients in many Vietnamese recipes.

The origin of nuoc cham sauce is in Vietnam, where it is an essential element of daily cuisine. Its use has spread throughout Latin America thanks to the popularity of Asian food and the multicultural influence on contemporary gastronomy.

Among its properties, it stands out for being low in calories and providing probiotics thanks to the fermentation of the nuoc mam, in addition to containing antioxidants and vitamins derived from its fresh ingredients like garlic and chili.

Regarding synonyms or similar names in Spanish from Latin America, nuoc cham sauce may be referred to simply as Vietnamese sauce or fish sauce with lime and chili, although there is no exact term that replaces the original name due to its particular composition and origin. In some countries, fermented fish sauce is known as fermented fish or fish sauce, but the specific preparation of nuoc cham is unique.