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