Diane's Vietnamese Fish Sauce Dip (Nước Mắm Chấm)
Recipe GLPR6b386e2c784295
A vibrant, tangy Vietnamese dipping sauce made with fish sauce, lime juice, garlic, and fresh chiles. This traditional nước mắm chấm balances salty, sour, and spicy notes and pairs perfectly with grilled meats, fresh vegetables, and spring rolls. Simple to prepare and keeps well in the refrigerator for up to three weeks.
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Ingredients
¼ cup fish sauce
½ cup water
3 tablespoon fresh lime juice
3 large cloves garlic cloves, mashed or minced
1 tablespoon sugar
1 to 2 fresh thai chiles
1 teaspoon crushed fresh ginger root, optional
Directions
In a mixing bowl, combine the fish sauce, water, fresh lime juice, mashed or minced garlic, sugar, fresh thai chiles, and ginger (if using).
Stir the mixture vigorously until the sugar is completely dissolved and all ingredients are well incorporated. Alternatively, transfer all ingredients to a mason jar with a tight-fitting lid and shake thoroughly until combined.
Serve the dip alongside grilled meats, fresh vegetables, spring rolls, or any desired accompaniments. Taste and adjust the balance of lime juice and sugar to your preference.
Store any leftover dip in an airtight container in the refrigerator for up to three weeks.
