Nuoc cham is a dipping sauce prevalent in Vietnamese cuisine mainly made of sugar, lime juice and fish sauce.

Nuoc cham is in the Inception stage – it’s considered a premium ingredient that can be found on mostly fine-dining menus and at ethnic independents.

Some early adopters include Girl & the Goat in Chicago, where a blueberry nuoc cham accompanies a pan-seared halibut with spring vegetables and miso Marcona almond butter.