Prep 10 mins
Cook 0 mins
I absolutely love this Vietnamese dipping sauce with anything and everything. Everytime my Mom would make homemade eggrolls she would send some of this nuoc mam home with me for my husband. He fell in love with it and everytime I make a Vietnamese dish, he has to have this sauce with it. My Mom showed me how to make it and I wanted to share it with you guys. (You can dip eggrolls in this, pour it over vermicelli noodles with meat or with your banh xeo...the possibilities are endless)
- 2 cups water
- 1 cup fish sauce
- 1⁄2 cup vinegar
- 1 cup sugar
- 5 -6 cloves of chopped garlic
- chili paste, if you like the heat
- Combine all ingredients and refrigerate until ready to use.
For better flavor, substitute lime juice for the vinegar. Use a squeezer and not a rotary-extractor. The rotary device will produce bitter juice. If you have to use vinegar, use rice-wine vinegar. Chop the garlic very fine, or use a press. If you use a press, you can reduce the amount of garlic. Instead of chili paste, I use finely-chopped red Thai bird chilies. One -or- two will suffice. The Vietnamese crush their garlic and chilis with a mortar and pestle until it is a fine paste. This is much more effective in releasing the flavors. Mix the lime juice and the sugar first. That will give you an opportunity to balance the sweet with the sour, by adding more sugar or juice/vinegar. Use a high-grade fish sauce like Three Crabs brand, or Phu Quoc brand.