Nuoc cham dipping sauce

title="Nuoc cham dipping sauce"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Nuoc-cham-dipping-sauce.jpg" srcset="https://img.taste.com.au/LV8zTZjR/w720-h480-cfill-q80/taste/2016/11/nuoc-cham-dipping-sauce-33071-1.jpeg 720w, https://img.taste.com.au/Beugxs60/w643-h428-cfill-q90/taste/2016/11/nuoc-cham-dipping-sauce-33071-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Nuoc cham dipping sauce"
/>

• 0:10 Prep


• Makes 1 cup


• Advanced

Featured in
Vietnamese recipes, Asian recipes

Ingredients

• 1/4 cup (60ml) boiling water


• 1/4 cup (45g) finely chopped palm sugar


• 1/4 cup (60ml) fish sauce


• 2 tablespoons coconut vinegar (see note)


• 2 tablespoons lime juice


• 1 garlic clove, crushed


• 1 red birdseye chilli, seeded (optional), finely chopped


• 1/2 stalk lemongrass, white part only, finely chopped

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the water and sugar in a small heatproof bowl and stir until sugar dissolves. Add the fish sauce, vinegar, lime juice, garlic, chilli and lemongrass. Cover with plastic wrap and place in the fridge to chill.
  
  
  

  
  

  
  

Notes

Coconut vinegar is made from the sweet sap of the coconut tree and is available from Asian grocery stores.

• Author: Sarah Hobbs


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au