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Dipping Fish Sauce is easily the most common sauce to accompany Vietnamese dishes. It is a basic form of the dipping fish sauce, in general, it is possible to adjust the tastes to your selections. In Vietnam, the sauce is additionally adjusted based on regional variations. Generally, should you move south, the sauce gets sweeter plus much more garlicky. In Central, the sauce is heavier in fish sauce and hotter. To build up your personal version, don’t mix everything together at the same time, but instead split up the method to modify it on the way. You make wish to add more sugar, or using rice vinegar as an alternative to lime juice, or add in more or less or chili and garlic, the choice is yours.

Recipe for Vietnamese Dipping Fish Sauce – Nuoc Mam Cham

2 Thai bird chilies or 1 serrano chili, or to taste

2 clove garlic, sliced

3 tbsp sugar

2/3 cup water or fresh coconut juice

1 1/2 tbsp fresh lime juice

5 tbsp fish sauce

2 tbsp finely shredded carrots or carrot and radish pickles for garnish (optional)

Cut the garlic and chilies into thin rings. Squeeze chilies, garlic and sugar within a mortar and pound in a coarse, wet paste. (Without having a mortar, mince garlic and chillies adequately using a chef knife and blend in sugar.) Transfer with a normal size bowl and add water, lime juice and fish sauce.

Stir well to dissolve.

To get a variation, then add grated carrot or Carrot and Radish Pickles for the dip.

Put aside for 10 mins before serving.

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