How you can Cook Vietnamese Dipping Fish Sauce

Dipping Fish Sauce is regarded as the common sauce to accompany Vietnamese dishes. It is a basic version of the dipping fish sauce, generally speaking, it is possible to adjust the taste to your requirements. In Vietnam, the sauce is also adjusted based on regional variations. Generally, should you move south, the sauce gets sweeter and much more garlicky. In Central, the sauce is heavier in fish sauce and warmer. To develop your individual version, don’t mix everything together immediately, but split up the procedure to alter it along the way. You make need to increase the sugar, or using rice vinegar instead of lime juice, or include approximately or chili and garlic, it’s up to you.



Recipe for Vietnamese Dipping Fish Sauce – Nuoc Mam Cham
2 Thai bird chilies or 1 serrano chili, in order to taste
2 clove garlic, sliced
3 tbsp sugar
2/3 cup water or fresh coconut juice
1 1/2 tbsp fresh lime juice
5 tbsp fish sauce
2 tbsp finely shredded carrots or carrot and radish pickles for garnish (optional)

Cut the garlic and chilies into thin rings. Squeeze chilies, garlic and sugar in a mortar and pound into a coarse, wet paste. (Without having a mortar, mince garlic and chillies very well having a chef knife and blend in sugar.) Transfer to some normal size bowl and add water, lime juice and fish sauce.

Stir well to dissolve.

For the variation, add some grated carrot or Carrot and Radish Pickles to the dip.
Put aside for 10-20 minutes before serving.

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