NUOC CHAM: FISH DIPPING SAUCE

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Nuoc Cham: Fish Dipping Sauce image

This is probably the most important sauce in Vietnamese cooking, used as a dipping sauce with many dishes, including spring rolls, crepes, grilled meats and seafood. For a spicier sauce, mince rather than slice the chilies and garlic. Any leftover sauce can be refrigerated for up to 2 weeks.

Provided by Corinne Trang

Time 30m

Yield 2 cups

Number Of Ingredients 7

5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (about 3 limes or 2 lemons)
1 large clove garlic, crushed, peeled and sliced or minced
1 or more bird's eye or Thai chiles, seeded and sliced or minced
1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

Steps:

  • Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.

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