Vietnamese Dipping Sauce/ Nuoc cham
3 tbsp rice vinegar
4 tbsp fish sauce
2/3 cup water
3 tbsp brown sugar
2 garlic clove, chopped
2 bird eye chilies, chopped (optional)
1 tbsp grated carrots (optional)
1. In a sauce pan, combine rice vinegar, fish sauce, water and sugar.
2. With low heat stir until sugar is dissolved, then let it cool completely. Add in garlic, bird eye chilies and carrots. Set aside for 10 minutes before serving.
~ It keeps about a week in the fridge.
Nuoc cham (Vietnamese dipping sauce) is a must at every Vietnamese table,
no matter what is served.
You can use this sauce for dipping meat, seafood, spring rolls, vegetables
and for drizzling on rice as well.
@@@@@@ Enjoy ! @@@@@