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I learned about nuoc cham from Arun Sampanthavivat, whose Chicago restaurant, Arun’s, is considered to be one of the best Thai restaurants in the world. Nuoc cham is a Vietnamese dipping sauce with big, bright flavors; it’s tangy, funky, sour, and sweet all at once. I add green Thai chilies to give it some heat and use it not only as a dipping sauce but also as the base for marinades and dressings. — from Korean BBQ: Master Your Grill in Seven Sauces by Bill Kim with Chandra Ram. Buy this book from Penguin Random House, Indiebound, or Amazon.
Reprinted with permission from Korean BBQ: Master Your Grill in Seven Sauces, copyright © 2018 by Bill Kim with Chandra Ram. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Johnny Autry
Combine the brown sugar, lime juice, fish sauce, water, garlic, and chilies in a small bowl and whisk until the sugar dissolves. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months. Or freeze in standard ice-cube trays, then transfer the cubes (2 tablespoons each) to plastic freezer bags and freeze for up to 2 months.
