Nuoc mam cham dipping sauce

Nuoc mam cham dipping sauce

By
From
The Food of Vietnam
Makes
250 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 tablespoons fish sauce
3 tablespoons 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, stir well and cook until just before boiling point is reached. Remove the pan from the heat and allow to cool.
  2. Just before serving, stir in the garlic, chilli and lime juice. Store in a tightly sealed jar in the fridge for up to 5 days.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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