Vietnamese Dipping Sauce (Nước Chấm)
By America's Test KitchenPublished on July 15, 2019
Time
10 minutes
Yield
Serves 4 (makes 1 cup)
Ingredients
3 tablespoons sugar, divided1 small Thai chile, stemmed and minced1 garlic clove, minced⅔ cup hot water 5 tablespoons fish sauce ¼ cup lime juice (2 limes)
Instructions
- Using mortar and pestle, mash chile, garlic, and 1 tablespoon sugar to fine paste (or mash to paste on cutting board using flat side of chef’s knife). Transfer to medium bowl and add remaining 2 tablespoons sugar and hot water. Stir until sugar is dissolved. Stir in fish sauce and lime juice.
Time
10 minutesYield
Serves 4 (makes 1 cup)Ingredients
3 tablespoons sugar, divided
1 small Thai chile, stemmed and minced
1 garlic clove, minced
⅔ cup hot water
5 tablespoons fish sauce
¼ cup lime juice (2 limes)
Ingredients
3 tablespoons sugar, divided
1 small Thai chile, stemmed and minced
1 garlic clove, minced
⅔ cup hot water
5 tablespoons fish sauce
¼ cup lime juice (2 limes)
Ingredients
3 tablespoons sugar, divided
1 small Thai chile, stemmed and minced
1 garlic clove, minced
⅔ cup hot water
5 tablespoons fish sauce
¼ cup lime juice (2 limes)
Why This Recipe Works
Nước chấm, an intensely flavored mixture of lime juice, fish sauce, sugar, water, garlic, and chiles, is a perfect accompaniment to our Vietnamese Summer Rolls (Goi Cuon). To ensure that every drop of the sauce is flavored with garlic and chile, we use a portion of the sugar to help grind the ingredients into a fine paste.
Instructions
- Using mortar and pestle, mash chile, garlic, and 1 tablespoon sugar to fine paste (or mash to paste on cutting board using flat side of chef’s knife). Transfer to medium bowl and add remaining 2 tablespoons sugar and hot water. Stir until sugar is dissolved. Stir in fish sauce and lime juice.
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