Nước chấm - Vietnamese Dipping Sauce
A quick Vietnamese dipping sauce that balances salty, sweet, sour and spicy flavours. Perfect for rice-paper rolls, salads, noodles and grilled meats.
Servings: 6 servings
Calories: 29kcal
Ingredients
- 4 tbsp fish sauce
- 1 juice of 1 lime
- 2 tbsp sugar
- 4 garlic cloves very finely chopped
- 1 Birdseye chilli Thai chilli (very finely chopped - remove seeds for less heat)
- ⅓ cup cold water
Instructions
- Combine all the ingredients and whisk until the sugar is dissolved.
- Serve as individual little bowls alongside your chosen dish.
Notes
- Taste and adjust—the balance of salty, sweet, sour and spicy is personal.
- Use a Vietnamese fish sauce, such as Three Crabs, for the best flavour.
- Use white vinegar if limes aren’t available; I don’t recommend lemon juice.
- Add more water if the sauce tastes too intense.
- Make only what you need—it keeps refrigerated for one week and freezes well.
- Add chopped cilantro stems or black pepper for a personal twist.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 943mg | Potassium: 78mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 0.3mg