No Fish Sauce Nuoc Cham


Recipe, styling and imagery Ellie Bullen // @elsas_wholesomelife

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This dipping sauce accompanies many Vietnamese dishes, such as banh xeo, rice paper rolls, spring rolls and dumplings. Traditionally made with fish sauce, this is my vegan interpretation


Makes 250ml (1 cup)
2 tablespoon rice wine vinegar
3 tablespoons Vegan Fish Sauce (see page 275)
2 tablespoons coconut sugar
1 long red chilli, finely diced (or use 1 bird’s eye chilli

if you like heat)
1 tablespoon crushed garlic
3 tablespoons freshly squeezed lime juice

  1. Place the ingredients and 3 tablespoons of water in a jar or bowl and shake or stir to combine.

  2. Serve the nuoc cham alongside your favourite Vietnamese dishes.

  3. Store in an airtight container in the fridge for up to 2 weeks

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The Global Vegan by Ellie Bullen, is out now (Plum, RRP $34.99)