Classic Nước Chấm - Vietnamese Fish Sauce Recipe
User Reviews
4.3
18 reviews
Good
-
Prep Time
10 mins
-
Course
Condiments
-
Cuisine
Vietnamese
Classic Nước Chấm - Vietnamese Fish Sauce Recipe
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Vietnamese dipping fish sauce (nước mắm chấm) is a classic condiment, perfect for enhancing Vietnamese dishes. Easy to make with simple ingredients, it refrigerates well for two months.
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Ingredients
- ½ US cup fish sauce 120ml) (adjust to taste, high-quality
- ½ US cup sugar (120ml) (adjust to taste)
- 1½ US cup water (240ml) (adjust to taste)
- 2 tbsp vinegar adjust to taste, 5% acidity or lime juice
- 1 clove garlic
- 1 Thai chili
Instructions
- Mince the garlic and chili.
- In a small saucepan, combine the fish sauce, sugar, and water.
- Heat the mixture over medium heat, stirring until the sugar dissolves. Skim off all the scums from the surface of the sauce.
- Add vinegar. Remove the saucepan from heat and let the mixture cool to room temperature.
- Transfer the sauce to a clean jar or bottle with a tight-fitting lid. It could be stored up to 2 months.
- Add minced garlic and minced chili each time you use the sauce.
Notes
- Feel free to adjust to your taste—try a 1:1:2, 1:1:3, 1:1:4, or even a 1:1:5 ratio if your fish sauce is saltier or milder than mine.
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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