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This
delicious, sweet and spicy Vietnamese dipping sauce is the
perfect accompaniment to Vietnamese rice paper rolls or any
Asian-style finger food.
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| 1
tablespoon sugar |
| 2
tablespoons water |
| 1
clove garlic—minced (crushed) |
| 1
red chili—deseeded and finely chopped |
| 2
tablespoons lemon juice |
| 2
tablespoons fish sauce |
| 2
tablespoons rice vinegar |
MIX
together the sugar and water in a small bowl until dissolved.
STIR in the remaining ingredients until well combined.
Tip:
In this nuoc cham recipe we have purposely made the sauce
milder, heat-wise, by finely chopping the chili. Traditionally
the chili and other ingredients are ground with a mortar and
pestle, which makes the sauce hotter. Feel free to do this
if you like, or you can process all the ingredients in a blender
(however this tends to make the nuoc cham go frothy).
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