Nuoc Cham (Vietnamese Dipping Sauce)
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 6-8
ingredients
- 1 garlic clove
- 2-3 thai bird chilies, cored, seeded, and minced (or 1 small jalapeno or serrano chile)
- 157.80 ml hot water
- 59.14 ml granulated sugar
- 59.14 ml fish sauce
- 29.58 ml fresh lime juice
- 29.58 ml shredded carrots (optional)
directions
- In a mortar and pestle, pound the garlic and fresh chilies to a paste. (Or mince them together with a knife.)
- In a small bowl, combine this garlic and chili mixture with the chili paste, hot water, and sugar. Stir well.
- Add the fish sauce and lime juice and combine.
- Float the carrots on top. Let sit for at least 15 minutes before using.
- *Dipping sauce will keep in the refrigerator for a month.
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