Vietnamese Dipping Sauce (Nước Chấm)
Nuoc Cham is a classic Vietnamese dipping sauce that is sweet, salty, tangy, and garlicky! This plant-based version uses vegan fish sauce, lime juice, sugar, garlic, and chili, resulting in a wonderful blend of flavors. It perfectly accompanies fresh spring rolls, bánh xèo, egg rolls, salads, and so much more!
Ingredients
- 2 tbsp vegan fish sauce
- 3 tbsp sugar
- 1 clove of garlic (finely chopped)
- 1/2 Bird's eye chili (finely chopped)
- 1 tbsp lime juice
- 1/4 cup water
Instructions
- 1
Combine the sugar with the fish sauce. Add the sugar and fish sauce to a small bowl and stir to combine.
- 2
Next, add the chopped garlic and chili to the bowl.
- 3
Dilute with water and lime juice. Pour in the water and lime juice and stir again until the sugar has completely dissolved. At this point, you can taste it and adjust the sweetness and saltiness to your liking.
- 4
You can keep the sauce for up to 2 weeks if you bring it to a boil, and do not add any garlic or chili. You can add these later on when you plan to use the sauce.
Cook it from the original
This recipe comes from fullofplants.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fullofplants.com