Fish Sauce Dip (Nuoc Mam Cham)
Published by Tuttle Publishing
Editor's Note: If you've never made your own fish sauce dip before...why not try this recipe? With its easy-to-follow directions, this recipe for Fish Sauce Dip (Nuoc Mam Cham) will quickly become one of your favorite go-to dips to make. You can use this dip in an assortment of dishes, including this recipe for Lotus Stem Salad with Shrimp (Goi Ngo Sen). The use of lime juice, garlic, and red chili in this quick and easy dip comes into play, resulting in a dip that you are sure to love. The best part is that you're only about 15 minutes away from making this dip!
Yields 1/2 cup
Preparation Time10 min
Cooking Time3 min
Total TimeUnder 15 minutes
Taste and TextureSpiced
Type of DishDip/spread, Dipping Sauce, Sauces
- ¼ cup (60 ml) water or fresh coconut juice
- 1 – 2 teaspoons rice vinegar
- 3 teaspoons sugar
- 1 finger-length red chili, deseeded and minced
- 2 cloves garlic, crushed
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons fish sauce
Bring the water or coconut juice, vinegar and sugar to a boil in a saucepan. Remove and set aside to cool.
Combine with the chili, garlic and lime juice, mix well and stir in the fish sauce.
For a variation, add some grated carrot or Carrot and Radish Pickles to the dip.
Copyright 2017 Trieu Thi Choi and Marcel Isaak