Nuoc cham is a traditional Vietnamese sauce that has transcended borders due to its unique and fresh flavor. Its history dates back to the home cooking of southern Vietnam, where it is commonly used as an accompaniment for dishes like spring rolls, salads, and noodle dishes. In several Latin American countries, although there is no traditional name for this sauce, it is appreciated for its balance of sweet, sour, salty, and spicy, reminiscent of other Latin American dipping sauces, but with a very distinctive profile thanks to the use of fish sauce.
In Latin America, it could be considered equivalent in function to Cuban mojo or some variants of ceviche that combine sour and spicy flavors, although Nuoc cham maintains its Asian essence thanks to ingredients like fresh chili, fish sauce, and lime juice. This sauce is a perfect example of how gastronomy can travel and adapt, gaining followers all over the world.
