If you’re new to nuoc cham, you’re in for a treat: It’s a lip-smacking, salty-sour-sweet mix of garlic, chile, sugar, lime juice and fish sauce.

Nuoc cham, the fish sauce-based backbone of Vietnamese cooking, can be used for anything from noodles to salads or rice. Get the recipe at Food & Wine.

Preparation Step 1 Remove dark green parts from 3 scallions and thinly slice; set aside. Coarsely chop white and pale green parts. Cut a few thin slices off 1 medium red Fresno chile and set ...

Green chilli nuoc mam with cooked tiger prawns You’ll never guess the secret ingredient to this Vietnamese green chilli nuoc mam. Condensed milk - not just for Vietnamese iced coffees, it adds ...