Fish sauce is an essential staple of Vietnamese cuisine. This flavorful dipping sauce is eaten with countless dishes such as bi cuon (pork rolls), egg rolls, banh xeo (Vietnamese crepes), many noodle dishes and drizzled over fried fish. The chili and garlic add a huge kick to the sauce. Without nuoc mam cham, the flavors of many dishes would fall flat.
Ingredients1 cup warm water ¼ cup sugar
1/4 cup fish sauce
2 cloves garlic, finely chopped
1 teaspoon white vinegar
1 tsp of finely chopped chilies
In a small bowl, whisk the water, sugar, and fish sauce. Add the garlic, chilies, and vinegar to the fish sauce and stir well. Store in a tightly sealed jar in the fridge up to two weeks.