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Vietnamese Dipping Sauce - Nuoc Cham
Recipe provided by Tia Nguyen
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This recipe is for the most basic and ubiquitous dipping sauce for many Vietnamese dishes.
Ingredients
- ½ cup water
- 2 tbsp sugar
- 1 Persian lime, juiced
- 2 cloves garlic, finely chopped
- 2 bird’s eye chilies, seeded & finely chopped
- 2 tbsp Vietnamese fish sauce
Direction
Bring water to a boil and add sugar. Allow sugar to dissolve completely and liquid to reduce a bit. Set aside to cool. In a small bowl, add chopped garlic and chili and cover with lime juice. Covering the garlic and chili with lime juice first enables them to float in the sauce instead of sinking to the very bottom. Once the syrup has cooled, add it to the mixture and drizzle in the fish sauce. Stir well and serve. Any extra sauce can be covered and stored in the refrigerator for up to a week.
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