Nuoc mam cham dipping sauce

Nuoc mam cham dipping sauce

Sauce nuoc mam cham

By
From
Luke Nguyen's France
Makes
250 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60ml fish sauce
60ml white vinegar
2 tablespoons sugar
2 garlic cloves, chopped
1 red bird’s eye chilli, thinly sliced
2 tablespoons lime juice

Method

  1. Put the fish sauce, vinegar and sugar in a small saucepan with 125 ml water. Place over medium heat, stirring well to dissolve the sugar. Bring to just below boiling point, then remove from the heat and leave to cool.
  2. Just before serving, stir in the garlic, chilli and lime juice.
  3. The dipping sauce will keep in an airtight jar in the refrigerator for up to 5 days.
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