Nước Chấm (Vietnamese Dipping Sauce)

Nước Chấm (Vietnamese Dipping Sauce): Makes 2 cups

  • 1 cup (250ml) water
  • 4 tbsp. white sugar
  • 6 tbsp. fish sauce
  • 6 tbsp. white rice vinegar
  • 4 garlic cloves, chopped
  • 1 red bird’s eye chilli, sliced
  • 4 tbsp. lime juice
  • 1 small carrot, peeled (optional)

Method: Vietnamese Dipping Sauce

  1. If using, finely grate the carrot and mix with a little salt. Leave to stand for 10 minutes, then rinse and the squeeze to remove any excess liquid
  2. In a sauce pan, bring the water to a boil. Add the fish sauce, vinegar, and sugar. Stir until sugar dissolves. Take off the heat and garlic, chillies, carrots and lime juice
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