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Vietnamese Dipping Sauce (Nuoc Cham)

My husband's favorite dish to order at a Vietnamese restaurant is the rice vermicelli noodle bowls with deep fried spring rolls. He also always request an extra bowl of the Vietnamese dipping sauce since he loves it so much.

When we make Vietnamese Lemongrass Grilled Pork, I always make a double batch of dipping sauce to go with it. Drizzled generously over a rice noodle bowl or rice bowl, this dipping sauce has never failed to make my husband happy. There is truth to adage "the way to a man's heart is through his stomach".

Top left clockwise: water, fish sauce, sugar (in the piggy) and limes.

3 tbsp lime juice (equivalent to 1 fat thin skinned lime)
2 tbsp sugar
1/2 cup water
2-1/2 tbsp fish sauce

Optional add-ins
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced

1. Mix the lime juice, sugar and water together. Taste and adjust to your liking.

2. Add in fish sauce and taste again. Adjust if necessary.

3. Add in optional ingredients and serve.

Source: Viet World Kitchen

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