This recipe looks terrific! I do feel the need to point out, however, that there is no way it makes 1.5 cups. I'd guess a scant cup at best, if one used mutantly huge peppers and garlic cloves.
Classic Vietnamese Dipping Sauce
This version of the classic Vietnamese dipping sauce is based on a recipe from SAVEUR contributing editor Andrea Nguyen, author of Into the Vietnamese Kitchen (Ten Speed, 2006), who suggests adding more lime juice, fish sauce, or sugar to suit your taste and achieve the desired balance of sour, sweet, and salty.
Credit: Ariana Lindquist
INGREDIENTS
⅓ cup lime juice3 tbsp. sugar
6 tbsp. fish sauce
2–3 Thai chiles, thinly sliced crosswise
2 cloves garlic, finely chopped
INSTRUCTIONS
1. Vigorously stir the lime juice, sugar, and ⅔ cup warm water in a medium bowl to dissolve the sugar. Stir in the fish sauce, chiles, and garlic.2. Let nuoc cham sit at room temperature for up to one day before serving or cover and refrigerate for up to 2 weeks.
Ratings & Reviews (6)
This is not right the sauce will be too salty and sour
I love this! We use a lot of fish sauce or "patis" in Filipino cooking. What a gorgeous photo you have here!
It looks like the water was omitted from the list of ingredients but was included in the instructions.
you can also use coconut water.
you can also use coconut water.
Classic Vietnamese Dipping Sauce
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