NUOC MAM CHAM (VIETNAMESE DIPPING SAUCE)
No Vietnamese meal is complete without Nuoc Mam Cham, the ubiquitous Vietnamese dipping sauce that goes hand-in-hand with cha gio (fried spring rolls), Vietnamese grilled pork noodles, and various Vietnamese dishes. Striking the perfect balance of this dipping sauce is vital—it has to be light, yet oozing with the umami flavor from the fish sauce, with just the right nuance of sweet, salty, and spicy. For the best nuoc mam cham, a premium fish sauce is essential.
Ingredients
Yields: scant 3/4 cup (150 ml)
3/4 cup (160 ml) water
¼ heaping cup (60 g) sugar
¼ cup (60 ml) fish sauce
3 tablespoons lime juice
1 teaspoon store-bought chili garlic sauce
Instructions
In a small pot, bring the water and sugar to boil. Turn off the heat as soon as the sugar melts. Let cool.
Add the fish sauce and lime juice, stir to mix well. Add the chili garlic sauce, stir well.
The dipping sauce is now ready and can be kept in the refrigerator for a few days.
Ingredients
Yields: scant 3/4 cup (150 ml)
3/4 cup (160 ml) water
¼ heaping cup (60 g) sugar
¼ cup (60 ml) fish sauce
3 tablespoons lime juice
1 teaspoon store-bought chili garlic sauce
Instructions
In a small pot, bring the water and sugar to boil. Turn off the heat as soon as the sugar melts. Let cool.
Add the fish sauce and lime juice, stir to mix well. Add the chili garlic sauce, stir well.
The dipping sauce is now ready and can be kept in the refrigerator for a few days.