Dipping fish sauce is the most common sauce that accompanies Vietnamese dishes. This is a basic version of the dipping fish sauce. In general, you can customize the taste to your personal preferences. In Vietnam, the sauce is also adjusted based on regional variations. Generally, if you move south, the sauce will be sweeter and more yarn-like. In Central, the sauce is heavier in fish sauce and warmer. To develop your own version, don’t mix everything at once, but rather break up the process to adjust it along the way. You want to add more sugar, or use rice vinegar instead of lime juice, or add more or less or chili and garlic, it’s up to you.
Recipe for Vietnamese Dipping Fish Sauce – Nuoc Mam Cham
2 Thai bird wedges or 1 serrananochili or to taste
2 cloves of garlic, sliced
3 tablespoons sugar
2/3 cup of water or fresh coconut juice
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce
2 tbsp finely cut carrots or carrot and radish pickles for garnish (optional)
Cut garlic and chilli into thin rings. Place chili, garlic and sugar in a mortar and pound in a coarse, wet paste. (If you do not have a mortar, chop the garlic and chili very well with a chef knife and mix the sugar in.) Transfer to a small bowl and add water, lime juice and fish sauce.
Stir well to dissolve.
For a variation, add some grated carrot or carrot and radish pickles for dip.
Set aside for 10 minutes before serving.
Make 1 cup
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