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.

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.

This entry was posted on Friday, October 9th, 2009 at 10:40 and is filed under Food and Drink, Mekong Recipes, Recipes, Vietnamese Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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