Nước mắm chấm – Traditional Vietnamese Dipping Sauce

by | Jul 24, 2021 | Recipes | 0 comments

Quick  notes:

Serve with our “Tofu Spring rolls” recipe or use in a salad instead of a typical vinaigrette. It’s ready in 5 min and will keep in your fridge for 2 weeks if not more!

aubergine korean

Ingredients

  • 1 tbsp Fish Sauce (Nam Pla)
  • 1 tbsp Lime juice
  • 1 tbsp brown sugar
  • 3 tbsp water
  • 1 clove Garlic
  • 1 Thai bird’s eye chilli

Step by Step Instructions

Step 1

In a small bowl, combine the lime juice, fish sauce and sugar and whisk thouroughly until the sugar is dissolved. Afterwards, add the water and mix again.

Step 2

Meanwhile, chop the garlic and the chilli finely. add to your sauce and it’s ready!

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