Nước Chấm, Vietnamese Dipping Sauce

Everything grilled or fried and eaten over rice or noodles requires nước chấm. The more the better. Often every Vietnamese house has a jar of this stuff ready to go in the fridge.

Hot, Hot Tips!

A batch can last up to 1 month in the fridge. It will last even longer without the fresh garlic and chilli.

When using the dressing for gamey meats such as wild duck breast, grating a bit of ginger in there will mellow out the metallic taste that oceanside animals can have.

You can also use the sauce to quick-pickle carrots. The carrots will last about a week in the sauce, in a sealed jar in the fridge.

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Vietnamese Dipping Sauce, Nước Chấm

Yield: 1 cup

Author: Jenny Ly

Ingredients

• 1/2 cup of warm water
• 2 tablespoons of sugar
• 3 tablespoons of lime juice
• 3 tablespoons of fish sauce
• 2 teaspoons of Japanese rice vinegar, unseasoned
• 1 clove of garlic, minced
• 1 Thai chili, minced

Instructions

1. Mix all ingredients in a glass jar with a lid (for easy storage) and give it a stir. Let it sit for 15 minutes for flavours to develop before serving.

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