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Easy Vietnamese Basic Dipping Sauce

This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (“nook chahm”), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called “fish sauce”; it’s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.

Source: an unremembered website (sorry! It was some time ago....) (Entered by Janice Matthews)
Serves: About 1 cup of sauce

3 T. lime (or lemon) juice
2 T. sugar
1/2 cup water
2 1/2 T. soy sauce (or fish sauce)
1 small clove garlic, finely minced      View Available Products
1 or 2 peppers thinly sliced Thai chilis (optional)      View Available Products

Step by Step Instructions
  1. Mix all ingredients together and serve as a dipping sauce for recipes such as "Cold Rolls with Cabbage" or as a salad dress for recipes such as "Chicken and Cabbage Salad."


Comments added by fellow market members.

Really good and easy to toss together.