Nước Chấm

Name: Nước Chấm
Cook time: 18 min
Total time: 18 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 6 tbsp Water, warm; 3 tbsp Granulated Sugar; 3 tbsp Fish Sauce, nuoc mam; 3 tbsp Lime Juice, fresh; 1 cloves of Garlic, finely minced; 1 1/2 Thai Bird's Eye Chilis, thinly sliced

Nước Chấm is a bright, balanced Vietnamese dipping sauce that combines sweet, sour, salty and spicy flavors to lift spring rolls, grilled meats, rice bowls or salads. It’s quick to make: a simple sugar syrup is blended with fish sauce and lime juice, then brightened with fresh garlic and fiery chilies for a lively finish.

Nước Chấm is a bright, balanced Vietnamese dipping sauce that combines sweet, sour, salty and spicy flavors to lift spring rolls, ... Show more

Traditional Vietnamese Recipe

Health Grade

E · Indulgent

Rating

4.5

Time

15 min

Price

0,13 €

Calories

32 kcal

low calorie

quick

easy

low fat

Method

Wash the produce

Rinse the limes and Thai bird's eye chili under cool running water, then pat them dry well. This keeps the cutting board from getting slippery and makes the chili easier to slice thinly.

Prep the aromatics

Peel the garlic and mince it very finely so it blends smoothly into the sauce instead of staying in big, sharp pieces. Thinly slice the chili into delicate rings; if you want a gentler heat, scrape out some of the seeds first. Cut the limes in half and squeeze until you have 3 tablespoons juice, removing any seeds as you go.

Dissolve the sugar

In a small bowl, combine the warm water and granulated sugar. Stir for 30 to 60 seconds until the sugar is fully dissolved and the liquid looks clear rather than cloudy.

Mix the sauce

Pour in the fish sauce and the fresh lime juice, then stir until everything is evenly combined. Add the minced garlic and sliced chili, and give the sauce one more thorough stir so the flavors are distributed throughout.

Let it rest

Set the sauce aside for 10 minutes before serving. This short rest takes the raw edge off the garlic and lets the chili gently perfume the liquid.

Serve the nước chấm

Give the sauce a final stir, then taste it. It should be bright, salty, sweet, and a little spicy; spoon it into a small serving bowl and bring it to the table with spring rolls, grilled meats, or noodles.