From "Homestyle Vietnamese Cooking," by Nongkran Daks and Alexandra Greeley.
The classic dipping and seasoning sauce of the Vietnamese table, nuoc cham makes its appearance at nearly every meal. It is easy to make and stores well in the refrigerator.
3 fresh red (Thai)chillies, chopped (preferred) or 1 teaspoon Asian chilli paste
3 cloves garlic, peeled and finely chopped
3 tablespoons fresh lime juice
1 tablespoon vinegar
3 tablespoons fish sauce (3 crabs brand preferred)
125 ml (1/2 cup) water
1/2 teaspoon salt
Makes 250 ml (1 cup)
Preparation time: 10 mins
Although you can simply combine all the ingredients at once, you will get better results by pounding the chilli paste, which should contain bits of hot chillies, with the garlic and sugar before adding the remaining ingredients and mixing well.