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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.
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