Nuoc Cham: Fish Dipping Sauce

Name: Nuoc Cham: Fish Dipping Sauce
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 cups
Ingredients: 5 tablespoons sugar; 3 tablespoons water; 1/3 cup fish sauce; 1/2 cup lime or lemon juice (about 3 limes or 2 lemons); 1 large clove garlic, crushed, peeled and sliced or minced; 1 or more bird's eye or Thai chiles, seeded and sliced or minced; 1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

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Total: 30 min

Prep: 30 min

Yield: 2 cups

This is probably the most important sauce in Vietnamese cooking, used as a dipping sauce with many dishes, including spring rolls, crepes, grilled meats and seafood. For a spicier sauce, mince rather than slice the chilies and garlic. Any leftover sauce can be refrigerated for up to 2 weeks.

Total: 30 min

Prep: 30 min

Yield: 2 cups

Ingredients

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5 tablespoons sugar

3 tablespoons water

1/3 cup fish sauce

1/2 cup lime or lemon juice (about 3 limes or 2 lemons)

1 large clove garlic, crushed, peeled and sliced or minced

1 or more bird's eye or Thai chiles, seeded and sliced or minced

1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

Directions

Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.