Basic Vietnamese Fish Dipping Sauce (Nuoc Mam Cham)
2 tablespoons Sugar 3 tablespoons Fish Sauce 3 tablespoons White Vinegar 125 mls Water 2 Garlic Cloves, minced 1 Lime, juice 1⁄4 Carrot, finely julienne 1⁄2 Lemon, finely sliced 1 Chili, finely chopped
1. Put Sugar in a bowl or jar, and add the Fish Sauce 2. Add the Water and minced Garlic 3. Add the Lime juice and Vinegar 4. Stir until the Sugar has dissolved
5. Add the Carrots, Chili and Lemon slices
If using the same day, keep the dipping sauce at room temperature, otherwise store in the fridge in a watertight container or glass jar. Add the fish sauce slowly tasting it at each stage. Normally you can see by the colour when it is ready – it should be a light honey or amber colour. We recommend a slightly stronger taste than you’d normally like.
Add extra of any of the ingredients to taste, adding the chili at the end for mild, but if you like it stronger put it in at the garlic stage.
Water = Nuoc! Fish Sauce = Nuoc Mam Dip = Cham Chili = Cai