Recipe courtesy of Corinne Trang

Nuoc Cham: Fish Dipping Sauce

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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.
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  • Total: 30 min
  • Prep: 30 min
  • Yield: 2 cups
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Ingredients

Directions

  1. 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.
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