Vietnamese Dipping Sauce

Ingredients for Vietnamese Dipping Sauce

• 3 Thai bird chilies or 1 serrano chilli, or to taste

• 1 clove garlic, sliced

• 3 tablespoons sugar

• 160ml warm water

• 1 1/2 tablespoons fresh lime juice

• 5 tablespoons fish sauce

• 2 tablespoons finely shredded carrots for garnish (optional)

How to make Vietnamese Dipping Sauce

Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavour the sauce, such as thinly sliced marinated daikon and carrots, ginger, spring onion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.