Vietnamese fish sauce dipping sauce (Nước chấm)

6 - 8 servings 10 min 10 min 1
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A Vietnamese sipping sauce made on fish sauce which is used commonly across different Vietnamese dishes and be used summer rolles/fresh spring rolls, rice vermicelli salads, grilled meat eaten with rice and loads of other dishes.

Notes

According to mom the chili and garlic should always be added right before serving to make them float and the surface and makes the sauce look good.

Ingredients

Utensils

  • Cutting board
  • Knife/ves
  • Measuring spoons
  • Jam glass with metal lid (sterilized)

Instructions

  1. Mix water and sugar in a bowl or jam glass, until the sugar has been dissolved.
  2. Add lime and fish sauce.
  3. Taste the sauce.
  4. If it lacks a balance in the taste, then add a bit more lime, fish sauce or sugar as needed. Perhaps add more water if the sauce is too concentrated. 
  5. Remember to only add a bit more at a time since it can easily be to strong.
  6. Garlic and chili is chopped finely and added to the sauce as the last part. All the garlic and chili is not necessary to add. Add a bit and fit to your taste.

If you don't like garlic or chili, then these can be left out completely but the sauce is better with a bit than without any at all.

Tip

You can also use white vinegar instead of lime but be very careful with the amount being used.

Source(s)

Food
Sides
Also available:  DA