Vietnamese Dipping Sauce
Nuoc Mam Cham
This is the classic dipping sauce that is served in every Vietnamese restaurant that I know. It goes with
spring rolls, skewers, Vietnamese Crepes or just
sprinkled on rice. No cooking is necessary. The only
special ingredient is Asian fish sauce, which is
becoming more available in supermarkets all the time
and is easy to order online.
¼ cup water
¼ cup fish sauce (Nuoc Mam)
2 Tablespoons vinegar
3 Tablespoons fresh lime juice
2 Tablespoons sugar
1 clove fresh garlic, peeled and chopped fine
1 Tablespoon fresh carrot, julienned - optional
1 chili pepper, chopped fine, or bottled crushed red pepper to taste
Just combine all the ingredients and let stand at room temperature for 30-45 minutes for the flavors to come
together. Make sure the sugar is dissolved well.
Adjust the seasoning to your taste by adding a little lime juice if it is too sweet and more fish sauce if it needs
salt. This keeps well in the refrigerator for a week or so.