Nuoc Cham Chay is the vegan dipping sauce for bi cuon chay, bun bi chay, cha gio chay, banh beo chay, cha khoai chien…
My family recipe is in the sweet side, so you’ll need to adjust the amount of sugar and soy sauce to your taste.
- Taste: “sweet savory lemonade”
- Aroma: combination of lime, garlic, red pepper
Nuoc Cham Chay
Ingredients
- 1/2 cup light color soy sauce
- 1/2 cup sugar
- 1/4 cup white vinegar
- 2 cups warm water
- 1/2 of a lime, juiced
- 1 tsp. of garlic powder (optional)
- 1 teaspoon of hot sauce Sriracha (Huy Fong Foods)
- 1 hot chili pepper, minced (optional)
Direction:
In a small bowl mix all ingredients. Stir until sugar is dissolved. Adjust sugar, soy sauce, water to your taste. Transfer the sauce into a jar and store it in the refrigerator.
If you’re a garlic lover, add 2 cloves of mashed garlic into the sauce.
Nuoc Cham Chay should be kept in refrigerator, and it is last for about 2 months.
Tips
- For better color, reduce amount of soy sauce and add salt to taste
- Use hot sauce Sriracha to enhance the dipping sauce color and flavor.
- It’s best to use lime juice without vinegar, but the sauce does not last long.
- To enhance the sauce flavor, use 7-up, coconut juice from can, but need to adjust sugar.
Vegetarian dishes served with Nuoc Cham Chay
more images..
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