Vietnamese Dipping Sauce
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 clove
Garlic (sliced)3 tbsps
Sugar2 cup
Water (warm)1.5 tbsps
Lime Juice (fresh)5 tbsps
Fish SauceDirections:
1
Cut the chilies into thin rings
2
Remove one-third of the chilies and set aside for garnish
3
Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste
4
(If you don't have a mortar, just chop with a knife
5
) Transfer to a small bowl and add the water, lime juice and fish sauce
6
Stir well to dissolve
7
Add the reserved chilies and carrots
8
Set aside for 10 minutes before serving
9
Cut the chilies into thin rings
10
Remove one-third of the chilies and set aside for garnish
11
Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste
12
(If you don't have a mortar, just chop with a knife
13
) Transfer to a small bowl and add the water, lime juice and fish sauce
14
Stir well to dissolve
15
Add the reserved chilies and carrots
16
Set aside for 10 minutes before serving
17
NOTE: Nuoc cham is very amenable to variations and adaptations
18
In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage
19
Each imparts a distinctive savoriness
20
NOTE: Nuoc cham is very amenable to variations and adaptations
21
In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage
22
Each imparts a distinctive savoriness