Nuoc Cham: Vietnamese Dipping Sauce
Ingredients
- 50 millilitres Thai fish sauce
- 130 grams granulated sugar
- 2 cloves of garlic sliced
- 15 grams carrot julienne
- 10 grams spring onions shredded
- 100 millilitres white distilled vinegar
- 10 grams red birds chili
- 1 lime
Instructions
- Bring the sugar and vinegar to a boil and ensure all the sugar dissolves completely.
- Remove the pan from the heat and add the chili, garlic, lime zest, carrot and fish sauce.
- Leave to cool and refrigerate for at least ½ hour.
- Add the shredded spring onions and lime juice just before serving.
Notes
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