Vietnamese Fish Sauce Dressing (Nước Chấm)
Recipe GLPR739d2f140d5229
A bright, tangy Vietnamese dipping sauce and condiment balancing lime's acidity, fish sauce's umami depth, and subtle sweetness. Minced garlic and optional fresh Thai chile add aromatic bite. This versatile sauce pairs beautifully with spring rolls, grilled meats, salads, and noodle dishes, and keeps refrigerated for up to one week.
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Ingredients
¼ cup Fresh lime juice
3½ tablespoons Vietnamese fish sauce
2 tablespoons Sugar
2 cloves Garlic cloves, minced
1 Fresh Thai chile, minced (optional)
½ cup Warm water
Directions
Combine the fresh lime juice, fish sauce, sugar, minced garlic, and minced Thai chile (if using) in a bowl.
Add the warm water and stir until the sugar is completely dissolved.
Taste the dressing. If you prefer a stronger fish sauce flavor, add more fish sauce a little at a time, stirring well and tasting after each addition until it reaches your desired flavor balance.
Allow the dressing to cool to room temperature before serving, or refrigerate until ready to use. The flavors will continue to meld and develop as it sits.
