Nước mắm chấm is the most versatile and popular sauce in Vietnamese cuisine. It is used as a dipping sauce for egg rolls, tossed in salads as a dressing and brushed over fried wings as a glaze. This sauce's flavor profile is a perfect balance of zesty, sweet and savory. Nước mắm chấm should be a staple in every household. In this post, I will teach you how to make nước mắm chấm so you can compliment your future meals with this delicious sauce.
Cook Time: 15 minutes
Thai Chili Peppers
Fresh Garlic Cloves, chopped
Depending on how much you would like to make, combine the fish sauce, white vinegar, sugar and water using the following ratio respectively 1:1:2:3. (example: 1 cup fish sauce, 1 cup white vinegar, 2 cups sugar, 3 cups water).
In a pot, heat the mixture on low-medium heat. Stir occasionally, allowing the sugar granules to completely dissolve.
When the sauce begins to bubble, turn off the heat and allow to cool.
When cool, garnish with lime juice, garlic and Thai chili peppers to taste.
This sauce recipe is so simple to make and lasts for weeks in the fridge. If you want the maximize the shelf life of nước mắm chấm, do not garnish with the fresh ingredients until you are ready to use the sauce. I incorporate this sauce in a lot of the meals I cook. I always have bottles of it available in my fridge. Vinegar and fish sauce have a pretty pungent smell, so be sure to open up some windows during the heating process to allow adequate ventilation. The number of aprons I will award this recipe is...