Dipping Fish Sauce for Fresh Spring Rolls
This dipping fish sauce, Nuoc Cham, one of the classic dips, from a Vietnamese family in the Mekong Delta, adds a sweet and savory flavor to your table. This recipe ensures that tiny garlic and chili pieces beautifully float on the top of the dipping fish sauce, making it popular choice for fresh spring rolls.
Equipment
- popular kitchen tools
Ingredients
- 1/2 cup water
- 3 teaspoons sugar
- 4 tablespoons fish sauce
- 2 tablespoons lemon juice
- 4 clove garlic (peeled)
- 2 red chillies (deseeded)
Instructions
- Chop Ingredients: finely chop the garlic and chilies. Mix them together in a small bowl and set aside.
- Dissolve Sugar: In another small bowl, combine the water and sugar. Stir well until the sugar completely dissolves.
- Add Fish Sauce: Gradually add the fish sauce to the water and sugar mixture. Stir and taste after each spoonful to adjust the saltiness to your preference.
- Add Lemon Juice: Add lemon juice and stir well, aiming for a balance of sweet, sour, and salty flavors.
- Combine Mixtures: gradually pour the fish sauce mixture into the bowl with the chopped garlic and chilies.
- Mix Thoroughly: Stir the combined mixture thoroughly.
- Serve: Serve the dipping sauce in individual dipping bowls for each person.
Notes
Each Vietnamese family has its own version of dipping fish sauce, tailored to their family members' tastes. Regional variations also exist throughout Vietnam: Southern Vietnamese versions are sweeter, Central ones are saltier and spicier, and Northern recipes strike a sour balance.
For the simplest dipping fish sauce from Central Vietnam, see this link.
