Dipping Sauce nuoc cham

This nuoc cham dipping sauce from Vietnamese cuisine is delicious to enjoy with any meal. It can be served with spring rolls or grilled meats and seafood. This recipe is from DK Canada Spice book.

2 chillies roughly chopped

1 garlic clove roughly chopped

2 tsp palm sugar

juice of 1/2 lime

2 tbsp Vietnamese fish sauce 

2 tbsp of water

Place the chillie, garlic, sugar in a pestle and mortar and pound into a paste. Squeeze the lime juice and add water and the fish sauce then mix well. Make sure the chillie and garlic is covered in liquid. 

We have kept this sauce between one to two weeks in an airtight glass jar at room temperature. We made larger batches by increasing the quantities of the ingredients and using green chillie.   

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