How you can Cook Vietnamese Dipping Fish Sauce

Dipping Fish Sauce is regarded as the common sauce to accompany Vietnamese dishes. This is the basic form of the dipping fish sauce, generally, you can adjust the tastes for your requirements. In Vietnam, the sauce can also be adjusted determined by regional variations. Normally, if you move south, the sauce gets sweeter and more garlicky. In Central, the sauce is heavier in fish sauce and warmer. To produce your own version, don't mix everything together at the same time, but rather breakup the procedure to adjust it on the way. You create wish to increase the sugar, or using rice vinegar as opposed to lime juice, or include approximately 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 tablespoons finely shredded carrots or carrot and radish pickles for garnish (optional)

Cut the garlic and chilies into thin rings. Put the chilies, garlic and sugar within a mortar and pound into a coarse, wet paste. (Without having a mortar, mince garlic and chillies perfectly which has a chef knife and blend in sugar.) Transfer to a small bowl and add water, lime juice and fish sauce.

Stir well to dissolve.

For a variation, add some grated carrot or Carrot and Radish Pickles for the dip.

Set aside for Ten mins before serving.

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