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Nước Chấm

By Groceree

Also known as Vietnamese Dipping Sauce

Fish sauce balanced with lime juice, sugar and water, with garlic and chilli floating on top. The everyday Vietnamese dipping sauce for spring rolls, grilled pork, noodles and rice.

Last updated

A small bowl of amber dipping sauce with floating slices of red chilli and garlic
Servings
Makes about 250 ml
Prep
10 min
Total
10 min

Ingredients

  • fish sauce4 tbsp
  • limes2
  • caster sugar3 tbsp
  • warm water120 ml
  • garlic cloves2
  • bird’s eye chillies2
  • carrots (optional)½

Instructions

  1. 01

    Stir the into the until dissolved.

  2. 02

    Squeeze the juice from the and add it with the , then taste: it should be sour, sweet and salty in balance, and mild enough to drink a spoonful.

  3. 03

    Adjust with more or water as needed.

  4. 04

    Just before serving, finely chop the , thinly slice the and add them. They float on top when the balance is right.

  5. 05

    Shred the and add it for noodle bowls, if you like.

Notes

  • Dissolve the sugar first, so the garlic and chilli float instead of sinking.
  • Taste and adjust — fish sauce and limes vary a lot in strength.
  • Keeps for a week in the fridge without the garlic and chilli; add those fresh.

Nutrition per serving

Calories
25 kcal
Protein
1 g
Carbs
5 g
Fat
0 g

Estimated from the ingredients.

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