This sauce is used to add flavor to foods wrapped in lettuce or herbs, grilled meat with noodles or rice. I almost always drench my food in it when I have Vietnamese food. It does seem to heighten the overall eating experience. With this batch I made, I used this as a dipping sauce for my rice paper rolls.
Vietnamese Basic Dipping Sauce (Nuoc Cham)
recipe adapted from Viet World Kitchen
Makes ¾ cup
- Juice of 1 lime
- 2 tablespoons sugar
- ½ cup water
- 2 ½ tablespoons fish sauce
- 1 small garlic clove (finely chopped)
- 1 bird's eye chilli (thinly sliced)
- Zest of the lime used
- Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and adjust the flavors to balance out the sweet and sour.
- Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for something a little stronger than what you'd normally like.
- This sauce may be prepared early in the day and left to sit at room temperature.
- Use half lime juice and half Japanese rice vinegar for a less assertive sauce - Some more delicately flavored dishes may require this instead.