Recipes
Vietnamese Dipping Sauce (Nuoc Cham)
Vietnamese Dipping Sauce (Nuoc Cham)
1 to 2 small red chilies, minced or 1 to 2 tsp dried chili flakes, or
to taste
1 tabespoon white vinegar, (heated)
1/2 cup bottled fish sauce (nuoc mam)
1/4 cup fresh lime juice
1 carrot, finely shredded, rinsed and squeezed dry
2 cloves of garlic minced
1/2 cup of sugar
If using dried chile flakes soaked them in the vinegar in a medium bowl for about 2 minutes.
In the bowl with the chile, add fish sauce, lime juice, carrot, garlic, and sugar. Stir in 1 1/2 cup of warm water until sugar is dissolved. Serve at room temp or store in frig. for up to 3 days.