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VIETNAMESE DIPPING FISH SAUCE
Serves: 4
Preparation time: 10 minutes If they like it, it serves 4 otherwise
Cooking time: No cooking required
Totaltime: 0 minutes Nước Chấm/Nước Mắm Chấm .
Serve with C ha Gio also called Imperial Rolls in the United States, not to be confused with Summer Rolls.
Ingredients
- 6 tbsp. water
- 2 tbsp. sugar
- 2 tbsp. fresh lime or lemon juice
- 1 teaspoon finely chopped garlic
- 2 tbsp. fish sauce
- 1 teaspoon chopped Bird's eye / Thai chiles
Preparation
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1. Combine water and sugar in a bowl. Use warm water for easier dissolving.
2. Add lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade.
3. Add garlic and fish sauce in small increments until you like how it tastes. It should be a little strong since it goes on unseasoned food.
There are so many different recipes for dipping sauce in Vietnam. The one I like best is smashing some garlic, chilli with sugar, add lime juice, add some water (only if I want diluted sauce for Bún or Rolls), then some fish sauce. I like to crush garlic and chilli at first because it adds a strong taste to the sauce, which is really great when combining with other food.
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on The World Cuisine
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