Nước chấm – Vietnamese Dipping Sauce
It seems that almost everything I put in my mouth in Vietnam comes with nuoc cham. Served as a dipping sauce with almost all dishes it seems to be the most important sauce over here with several subtle variations. Some are mild, some hot, some sweet and some sour. Here is a recipe I was given in Saigon.
- 5 tablespoons sugar
- 3 tablespoons of water
- 1/3 cup of fish sauce (nuoc mam)
- juice of three limes
- 1 large clove of garlic, crushed, peeled, and minced
- 1 Thai chili seeded, and sliced
1. Whisk the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic and chili and let stand for 30 minutes before serving.