Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)

Name: Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)
Total time: 10 min
Ingredients: 1 clove garlic; 2 tablespoons fresh lime juice (approximately 1 lime, or substitute with white vinegar); 2 tablespoons + 1 teaspoon sugar; 6 tablespoons hot water; 2 tablespoons fish sauce; carrots (optional, for color); 1 fresh birds eye chili pepper (optional, for a bit of spiciness)

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Total: 10

Servings: 1

Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)

Ingredients

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1 clove garlic2 tablespoons fresh lime juice (approximately 1 lime, or substitute with white vinegar)2 tablespoons + 1 teaspoon sugar6 tablespoons hot water2 tablespoons fish saucecarrots (optional, for color)1 fresh birds eye chili pepper (optional, for a bit of spiciness)

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Instructions

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Step 1

Peel the garlic and finely chop it. Add it to a small bowl (or jar if you are making a bigger batch)

Step 2

Cut the lime in half and squeeze all the lime juice into the bowl (or jar) with the garlic and let it sit for about 10-15 minutes. The acid from the lime juice will cut the sharp garlic spicy bite.

Step 3

Once 10-15 minutes is up, add the sugar into the garlic/lime juice mix and pour in the hot water. Stir everything together until the sugar dissolves completely.

Step 4

Once the sugar has dissolved, add in the fish sauce and mix.

Step 5

Voila! Nuoc cham is done! It can be stored in the fridge or used right away! :)