Nuoc cham is a quick Vietnamese condiment that works well as a dipping sauce or drizzle, and the ten-minute stated time is honest—just mince, mix, and done. The real challenge is Thai chile and fish sauce, both of which require a second trip to an Asian market or specialty grocer; Harris Teeter's international aisle carries limited stock, and the other chains rarely stock either reliably. Garlic, ginger, sugar, and lime are easy everywhere, but sourcing those two ingredients adds real friction to a weeknight. The cost per serving is low once you have the ingredients, but this is a condiment-scale yield (four servings means maybe two tablespoons per person), so it is best suited to meals where you are already building around Vietnamese or Southeast Asian components.