Have you ever wondered how to recreate that perfect Vietnamese dipping sauce you find in restaurants? This sauce, known as Nước Chấm, is the soul of our cuisine—we use it with almost every dish, from savory rice plates and fresh salads to crispy egg rolls and seafood.
It is important to remember that store-bought brands, like the popular 3 Crabs, are very concentrated and meant to be used as a base, not served straight from the bottle. You actually have to ‘fix’ it to get that balanced flavor! I’m going to show you a very easy method to prepare this sauce at home. It lasts for over a month in the fridge, so you can make it ahead of time to let the flavors meld together for the absolute best taste.
Vietnamese Dipping Fish Sauce Recipe (Nước Chấm)
Perfect and easy to adjust to your kind of dish
Ingredients
- 1 cup Fish Sauce
- 1 cup sugar
- 2 cups coconut water
- 1/2 cup white vinegar
- 5 cloves garlic minced
- 2 whole Thai Chilies
Instructions
- Pour sugar, coconut water, and fish sauce in a small sauce pan
- Cook in low heat, and stir all the mixture well combined
- Once the mixture is boiled, turn to the lowest heat for 15 minutes
- Turn off the heat and ensure the sauce is completely cool down
- Then continue to add the white vinegar
- Add the chilies and mince garlic once to are ready to serve
