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descriptioningredientsmethodcooked
Vietnamese dipping sauce
nước mắm chấm
from  Secrets of the Red Lantern 
by Pauline Nguyen 
page  33
category:
cuisine:
VIETNAMESE
vegetarian: 
subrecipe: 
prep. time:   mins
cooking time:   mins
serves: 
    
3tbsps fish sauce  
3tbsps rice vinegar (white)  
2tbsps white sugar  
2cloves garlic very finely chopped
1 Thai birdseye chilli (fresh) finely sliced/chopped
2tbsps lime (juice)  
  1. Combine fish sauce, rice vinegar and 125 ml of water and sugar in a pan over a medium heat. Stir well and just before boiling point is reached remove from the heat and allow to cool.
  2. To serve, add the garlic and chilli and stir through with the lime juice.

Makes 250 ml (0.5 cup).
No cookings added
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