approximately a cup
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freshly squeezed lime juice
red or green Thai chiles, halved lengthwise, and sliced into half moons
In a jar, mix the sugar, fish sauce, lime zest, and lime juice with a fork or whisk until the sugar is completely dissolved. Add the garlic and chilies and a few grinds of black pepper, and let it sit for around 30 minutes (not necessary, but recommended). Taste and adjust if necessary. The nuoc cham keeps in an airtight container in the fridge for up to a week.
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