vietnamese dipping sauce

Quick Nuoc Cham Sauce is a simplified version of the classic Vietnamese condiment. My recipe also includes options for a veganized version of nuoc cham sauce.

Quick Nuoc Cham Sauce

garlic clove,

tbsp chili-garlic sauce

fish sauce

rice vinegar

tbsp sugar

water

Add all ingredients to a screw-top jar. Lid...

Add all ingredients to a screw-top jar. Lid tightly and shake. Store in the refrigerator for up to one month.

A quick and easy recipe for Vietnamese Dipping Sauce (Nuoc Cham / Nuoc Mam) made with fish sauce with a balance of sweet, sour and salty flavors.

Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)

garlic

lime juice ((approximately 1 lime, or substitute with white vinegar))

sugar

carrots ((optional, for color))

birds eye chili pepper ((optional, for a bit of spiciness))

Peel the garlic and finely chop it. Add it to a bowl (or jar if you are making a bigger batch)

Cut the lime in half and squeeze all the lime juice into the bowl (or jar) with the garlic and let it sit for about 10-15 minutes. The acid from the lime juice will cut the sharp garlic spicy bite.

Once 10-15 minutes is up, add the sugar into the garlic/lime juice mix and pour in the hot water. Stir everything together until the sugar dissolves completely.

Once the sugar has dissolved, add in the fish sauce and mix.

Voila! Nuoc cham is done! It can be stored in the fridge or used right away! :)

Try this sweet &amp; tangy classic Vietnamese dipping sauce known as Nuoc Cham. Made with fish sauce, fresh lime juice, garlic &amp; sugar. A delicious spring roll dipping sauce or vermicelli sauce! 

Classic Vietnamese Dipping Sauce (Nuoc Cham)

Tablespoons lime juice

rice wine vinegar

Thai chili pepper

Tablespoon shredded carrot

chili garlic sauce

Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

A simple authentic  Nuoc Cham Recipe - the flavorful Vietnamese dipping sauce and dressing for salads, spring rolls and noodle bowls. Vegan adaptable!

Nuoc Cham Recipe | Vietnamese Dipping Sauce

sugar (or honey, agave

lime juice

fish sauce (or vegan fish sauce)

chilies

In a small bowl or jar, stir sugar and warm water until sugar dissolves. Add lime juice and fish sauce and few sliced fresh chilies. The chilies will infuse the dressing with heat.

For a vegan version sub 3 tablespoons soy sauce for the fish sauce or try making the vegan fish sauce.

The perfect balance. Thanks for the easy ratio! I've been looking for this.

Made Nuoc Cham last night for our lettuce wraps. My partner nearly guzzles the stuff, it's that good. He's not a cook but he's happy to make this sauce. We used sugar; next time we'll try it with honey.

Delicious Vietnamese-inspired dipping sauce made with hoisin sauce, peanut butter, garlic, and coconut milk. Just 10 minutes and 6 ingredients!

Vietnamese Peanut Sauce

tbsp oil

shallot (minced)

hoisin sauce

peanut butter

tbsp coconut milk (optional)

For topping: crushed peanuts, chopped chili

Heat the oil in a medium saucepan over medium heat. Once hot, add the minced shallots and garlic and sauté for about 2 minutes.

Next, add the hoisin sauce, peanut butter, water, and coconut milk if using. Let simmer over low-medium heat for another 2 minutes, whisking regularly to combine.

Remove from heat and let cool to room temperature. Transfer to small bowls, top with crushed peanuts and chopped chili to taste, and use as a dip for spring rolls.

This peanut dipping sauce will keep for up to 5 days in the refrigerator.

A simple recipe for the sauce that is used in pretty much every Vietnamese dish. This nuoc cham recipe is simple and tasty.

Traditional Vietnamese Dipping Sauce (Nuoc Cham)

garlic (minced)

tbsp fish sauce

tsp chili garlic sauce

Combine the garlic, fish sauce, lime juice, chili garlic sauce, sugar, and water in a small bowl. Mix well.

Taste some of the sauce to ensure it&#39;s seasoned to your liking. If you want it to taste more sour, add more lime juice. If you want it to taste sweeter, add more sugar.

Enjoy the delicious salty-sweet-sour flavour of Nuoc Mam Cham as an easy Vietnamese dipping sauce or salad dressing. This flavour-packed condiment is ready in less than two minutes!

Nuoc Mam Cham - Easy Vietnamese Dipping Sauce

tbsp rice vinegar

tsp sugar

tsp garlic (finely chopped)

chilli (birds eye, finely chopped)

In a bowl, add in the water, fish sauce, rice vinegar, lime juice, sugar, chopped garlic and finely chopped chilli.

Serve

https://www.youtube.com/watch?v=0mDNGcqEOb8

Enjoy the delicious salty-sweet-sour flavour of Nuoc Mam Cham as an easy Vietnamese dipping sauce or salad dressing. This flavour-packed condiment is ready in less than two minutes! Perfect for crispy fried spring rolls or rice paper rolls.

Vietnamese Nuoc Mam Cham, also known as simply Nuoc Cham / Nuoc Mam, is traditionally used as a dipping sauce or salad dressing, but you can also use it bring extra oomph to other Asian dishes that would benefit from its sweet-salty-sour flavour profile.

This sauce is super easy to make with ingredients you’re likely to have on hand if you love cooking Asian cuisine. Tweak the amount of any ingredient to get the flavour just how you like it.

It’s the perfect pairing with fried spring rolls or as a salad dressing for a chicken noodle bowl.

RECIPE STEPS
00:00 - How to Make Nuoc Mam Cham
00:04 - Add all ingredients into a bowl
00:13 - Mix well to combine

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Nuoc Mam Cham - Easy Vietnamese Dipping Sauce [2 Minute Recipe!]

Zesty, sweet, savory and light, this Vietnamese Dipping Sauce will be a staple in your house! It&#039;s the perfect all-purpose recipe to dress up all your noodle, rice and side dishes!

Vietnamese Dipping Sauce (Nước Mắm)

300 mL / 1.3 US cup water

g / 0.22 lb sugar ((or to taste))

mL / 0.1 US cup vinegar

tbsp fish sauce ((or

limes

garlic ((or

chili ((optional))

Use a mortar and pestle to crush the garlic cloves until they become a fine paste.Note: Doing this will enhance the garlic flavor but will make the sauce appear murky. If you&#039;d prefer a clearer or milder aroma, finely chop the garlic instead.

Melt the sugar in water over a low-medium heat, then mix in the fish sauce before turning off the heat and adding the vinegar and lime juice.

When everything is seasoned to taste, pour in the garlic and chili. Let it infuse with the heat off for 1 minute before transferring the contents to a glass container to cool completely.

Serve with your favorite Vietnamese dish!

https://www.youtube.com/watch?v=iePA8QZ1its

Zesty, sweet, savory and light, Mum's Vietnamese Dipping Sauce will be a staple in your house! It's the perfect all-purpose recipe to dress up all your noodle, rice and side dishes!

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👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/vietnamese-dipping-sauce-nuoc-mam/

🧵 EQUIPMENT 🧵
• Mortar and pestle

🥣 INGREDIENTS 🥣
• 300 mL / 1.3 US cup water
• 100 g / 0.22 lb sugar (or to taste)
• 30 mL / 0.1 US cup vinegar
• 8 tbsp fish sauce (or to taste)
• 2 limes
• 6 cloves garlic (or to taste)
• chili (optional)

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Use a mortar and pestle to crush the garlic cloves until they become a fine paste. Note: Doing this will enhance the garlic flavor but will make the sauce appear murky. If you'd prefer a clearer or milder aroma, finely chop the garlic instead.

2. Melt the sugar in water over a low-medium heat, then mix in the fish sauce before turning off the heat and adding the vinegar and lime juice.

3. When everything is seasoned to taste, pour in the garlic and chili. Let it infuse with the heat off for 1 minute before transferring the contents to a glass container to cool completely.

4. Serve with your favorite Vietnamese dish!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:36 - All about the fish sauce
1:15 - Preparing the aromatics
1:40 - Method 1 - Mix everything in a bowl
2:05 - Method 2 - Use a stovetop
2:40 - Storing the Nước Mắm
2:52 - Tips for the best results
3:21 - Let's enjoy the memories!

🔊 OTHER RECIPE MENTIONS 🔊
▸ Grandma’s Vietnamese Rice Paper Rolls Rolled With LOVE 👵 (Gỏi Cuốn): https://youtu.be/uv_qLuyTamM
▸ Sườn Nướng (Vietnamese Grilled Pork Chops): https://www.wokandkin.com/vietnamese-grilled-pork-chops/
▸ Bò Xào Xà Lách Xoong (Vietnamese Beef Salad): https://www.wokandkin.com/vietnamese-beef-salad/
▸ Bánh Bôt Loc (Vietnamese Shrimp and Pork Dumplings): https://www.wokandkin.com/banh-bot-loc/
▸ Bún Chay (Vegetarian Noodle Salad): https://www.wokandkin.com/bun-chay-vegetarian-noodle-salad/
▸ Cơm Đỏ (Vietnamese Tomato Rice): https://www.wokandkin.com/com-do-vietnamese-tomato-rice/

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⭐⭐⭐⭐⭐
The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
https://www.wokandkin.com/about-jeannette/
⭐⭐⭐⭐⭐

🙏 SPECIAL THANKS 🙏
▸ Vietnamese Dipping Sauce (Nước Mắm) recipe by Mum
▸ Produced and Edited by Jeannette Ta
▸ Cantonese Translation by Lei Lily Tam
▸ Vietnamese Translation by An Nguyen
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/35cfKxlR7T/
▸ Suction Pop Sound Effect Track: https://www.epidemicsound.com/track/iUNHNjFpZl/

Nước Mắm Is The Sauce In EVERY Vietnamese Fridge! 🌶️

Nuoc Cham is a classic Vietnamese dipping sauce that is sweet, salty, tangy, and garlicky! This plant-based version uses vegan fish sauce, lime juice, sugar, garlic, and chili, resulting in a wonderful blend of flavors. It perfectly accompanies fresh spring rolls, bánh xèo, egg rolls, salads, and so much more!

Vietnamese Dipping Sauce (Nước Chấm)

garlic (finely chopped)

Bird's eye chili (finely chopped)

Combine the sugar with the fish sauce. Add the sugar and fish sauce to a small bowl and stir to combine.

Next, add the chopped garlic and chili to the bowl.

Dilute with water and lime juice. Pour in the water and lime juice and stir again until the sugar has completely dissolved. At this point, you can taste it and adjust the sweetness and saltiness to your liking.

You can keep the sauce for up to 2 weeks if you bring it to a boil, and do not add any garlic or chili. You can add these later on when you plan to use the sauce.

Hey, this nuoc cham is incredible. It tastes exactly like the one we make in southern Vietnam.

Hey Thomas

I made this using your homemade fish sauce. I had to dilute by doubling water and lime as it was way too sweet. I have made your other sauces for papaya salad and they were good. I just checked the recipe you have for dipping with your egg roll recipe and it's 1tbsp of sugar to 1/4 of water and this one calls for 3 tbsp for 1/4 cups of water (that one used half the fish sauce as well so less salty).
https://fullofplants.com/easy-vegan-egg-rolls/#recipe.

Just tried it. It was easy to make and we enjoyed it with homemade spring rolls with lettuce and white rice noodles, delicious! Thank you for sharing.

A key Vietnamese sauce made from fish sauce, lime juice, and sugar, adding rich umami flavor to countless dishes. It's a must-have staple in every Vietnamese kitchen.

Classic Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)

fish sauce (Viet Huong’s Three Crabs brand)

cup coconut soda (Coco Rico brand)

garlic (thinly

Thai chili peppers (thinly slice)

Mix water and sugar

Combine hot water and sugar. Mix until dissolved.

Add remaining ingredients

Add fish sauce, lime juice, coconut soda, garlic, and chili peppers. Mix until combined.

https://www.youtube.com/watch?v=GNxuKOnipp0

Vietnamese Fish Sauce Dipping Sauce Recipe

Vietnamese fish sauce dipping sauce, or Nuoc Mam Cham or Nuoc Mam Ot, is used in many Vietnamese dishes: cha gio (egg rolls), goi cuon (spring rolls), banh xeo (Vietnamese crepes), banh cuon (Vietnamese rice rolls), Vietnamese mini pancakes (banh khot), grilled meats, fried fish and shell fish. If these dishes do not come with Nuoc Mam Cham, there's no point in eating! Nuoc Mam Cham is such a major component of Vietnamese cooking that it should be a prerequisite for a Vietnamese marriage. 

This recipe is the perfect combination of sour, sweet, salty and spicy with a secret ingredient. Coconut soda! Enjoy!

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How to make Vietnamese Fish Sauce Dipping Sauce Recipe (Nước Mắm Chấm)

Make your own Banh Xeo at home! This Vietnamese sizzling crepe recipe is easy to follow and yields 6-8 large crepes. Use premix flour or make the batter from scratch.

Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)

Hương Xưa Bánh Xèo flour mix

water (room temperature, see notes)

rice flour

corn starch

salt

turmeric powder

water (room temperature)

fl oz coconut milk

onions

pork

lb shrimp (size 31/35, devein, peel optional)

chicken

Vegetable oil oil

shallot

mung beans

Lettuce

Vietnamese herbs

bean sprouts

onion

Vietnamese dipping sauce (Nuoc Mam Cham)

Vietnamese pickled daikon and carrot (Do Chua)

Choose to make the batter from premix flour or from scratch

In a large mixing bowl, whisk together the batter ingredients. Set it aside to rest for at least 30 minutes for the batter to bloom. The longer the batter rests, the crispier it will be when fried.

Clean pork and shrimp (optional but recommended)

To clean the pork and shrimp, rub them with coarse sea salt (about 1 tablespoon). Rinse under cold running water and drain dry. Parboil the pork belly for about 10 minutes to get rid of any foul smell and for easier slicing. Once cooled, slice the pork belly into thin bite-sized pieces, each with a layer of skin, fat, and meat.

Partially cook and season pork

In a large skillet, heat vegetable oil (about 1 tablespoon) on medium-high. Add half of the minced garlic and shallot. Sauté until fragrant. Add pork belly. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Panfry until mostly cooked (about 5 minutes). Remove from skillet and set aside.

Partially cook and season the shrimp

Repeat the step above for the shrimp. Add oil, garlic and shallot to skillet. Sauté until fragrant. Add shrimp. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Lightly pan fry to get the aroma onto the shrimp. No need to cook all the way through. Shrimp will finish cooking when making crepes. Set aside.

Prepare the mung beans

Rinse the dried mung beans in plenty of water until the water runs clear. Transfer the mung beans to a small pot and add enough water to cover the beans by 2 inches. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes uncovered, or until the beans are soft but still retain their shape. Stir half way through to prevent mung beans from sticking to the bottom of the pot. Drain and mix with 1 teaspoon sea salt. Set aside.

Time to fry

To make a crepe, you will need a large (12-inch) nonstick skillet or a well seasoned wok with a lid. Coat skillet with a thin layer of vegetable oil. Add a few slices of onions and pork belly. Pan fry for about one minute. Add shrimp (I added four for each crepe). Ladle in about ¾ cup of batter, then immediately pick up pan and swirl batter around to cover the bottom and sides of skillet until batter is no longer runny. Add mung beans and bean sprouts. Cover skillet with a lid and cook for 3 minutes on medium-high.

Crisp up the edges

Remove lid. The edges of the crepe should have pulled away from the sides of the skillet. Add a teaspoon of oil to the underside of the crepe. You can use a squeeze bottle or spoon to spread the oil evenly. Continue to cook for about 3 more minutes, uncovered, until the bottom crisps up.

Use a large spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter and ingredients. Serve with lettuce and your favorite Vietnamese herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

Was craving banh xeo and finally got around to it today and this recipe did not disappoint! Flavors are spot on as I remember my fav banh xeos to be and very importantly, the crepes were SO crispy. This was always so tricky in my past attempts - they end up a bit too fragile or soggy but these turned out perfectly.

https://www.youtube.com/watch?v=AF9H5hpTrSA

Grandma's in her kitchen making Vietnamese Sizzling Pancakes (Bánh Xèo).

VIETNAMESE SIZZLING CREPE / PANCAKE (BANH XEO) RECIPE
http://www.vickypham.com/blog/vietnamese-sizzling-crepe-pancake-banh-xeo

Makes 8-10 pancakes

INGREDIENTS

Batter

1 packet Banh Xeo flour (12 oz)
1/2 teaspoon turmeric powder
80 grams rice flour
1 teaspoon refined sea salt
1/2 teaspoon MSG
1 can coconut milk (13.5 fl oz)
3 cups water
1 egg (beaten)
3-5 green onions (slice thinly)

Toppings

1 pound pork belly
15-20 whole shrimp (size 21-25; peel and devein)
2 teaspoons salt
1 teaspoon pork/chicken/mushroom stock powder (divided)
1 tablespoon vegetable oil
3 garlic (mince)
1 small shallot (mince)
1/3 cup dried split mung beans (wash until water runs clear and soak overnight)

Vegetables

Lettuce
Mint
Fish Mint (Rau Diep Ca)
Sorrel (Rau Chua)
Vietnamese Balm (Kinh Gioi)
Vietnamese Perilla (Tia To)
1 lb fresh bean sprouts
1 small yellow onion (slice thin)

Other Ingredients

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham): https://www.youtube.com/watch?v=GNxuKOnipp0 
Vietnamese Pickled daikon and carrot (Do Chua)

Equipment Needed

Large nonstick skillet with lid (preferably two for faster cooking)

INSTRUCTIONS

In a large mixing bowl and using a large whisk, mix together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water and egg until completely dissolved. Add green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.

Clean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Slice pork belly into thin pieces. Marinade shrimp and pork belly with stock powder (1/2 teaspoon each).

In a large skillet, heat vegetable oil on medium high. Add minced garlic and shallot and saute until fragrant. Add pork belly and panfry until evenly cook (about 7-10 minutes). Add shrimp into same pan with the pork and lightly pan fry until no longer translucent (1-2 minutes). Remove pork and shrimp from skillet and set aside.

Put the presoaked mung bean in microwave-safe bowl and fill with water to cover by 1 inch. Place in microwave uncovered and cook for 5 minutes until soft. Drain and set aside.

To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter and immediately pick up pan and swirl batter around to cover the bottom and sides of skillet. Add a small amount of sliced onions, mung beans and bean sprouts, pork belly and two shrimp to one side of the pancakes. Cover skillet with lid and cook for 5 minutes on medium high. After 5 minutes, remove lid and allow the pancake to dry out and become crispy. Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.

Serve pancakes with fresh vegetables and herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

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Vietnamese Sizzling Pancakes (Banh Xeo)

A traditional Vietnamese dipping sauce for poached chicken, duck and grilled seafood. It’s sweet, sour and spicy with a nice zing from freshly grated ginger.

Vietnamese Ginger Fish Sauce (Nuoc Mam Gung)

cup fish sauce

tablespoons granulated white sugar

ginger

Juice of half a large lime

red chili peppers

Dissolve sugar: 

In a medium bowl, mix together fish sauce and sugar until completely dissolved.

Prepare the aromatics: 

Pound ginger and garlic cloves with a mortar and pestle until completely pulverized. Alternatively, run both through a garlic press or smash with the back of a large knife.

Finish: 

Add smashed ginger, garlic, lime juice and chili peppers. Stir to combine. Serve with your favorite dishes and enjoy.

This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).

Vietnamese Fermented Shrimp Sauce (Mam Tom)

shrimp paste (mam tom)

lime

MSG (optional but highly recommended)

garlic (peel and mince)

Chili peppers (slice thin)

Prepare the Sauce

In a small bowl, combine shrimp paste, sugar, lemon or lime juice, and MSG. Stir until the sugar and MSG are fully dissolved.

Add Garlic

Mix in the minced garlic until well incorporated.

Garnish and Serve

Top the sauce with sliced chili peppers for garnish.

Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables, such as cucumbers, carrots, broccoli, daikon, okra and squash. This dipping sauce is all about stretching a small amount of protein to add calories, as well as flavor, to an otherwise meager meal of mostly vegetables. Although, Mam Kho Quet is a Vietnamese peasant dish, you can find it nowadays in many high-end restaurants all over Saigon. It's a taste of the past that is making its way back to mainstream Vietnam. Plus, it’s a great way to eat your vegetables!

Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mắm Kho Quẹt)

oz pork fat

shallot (slice thinly)

tablespoon dried shrimp (about 10 small shrimp, presoak

garlic (roughly chop)

black pepper

Red chili peppers (optional)

Cucumbers, carrots, broccoli, cauliflower

Daikon, okra, bitter melon, opo squash, or winter melon

Render Pork Fat

In a very small clay pot, render the pork fat over medium heat until it becomes golden brown and crispy. Remove the fried pork fat and set it aside.

Sauté Aromatics

To the rendered pork fat, add shallot, dried shrimp, and garlic. Sauté over medium heat until fragrant, about 1-2 minutes.

Make the Sauce

Add fish sauce and sugar to the pot. Cook for 2-3 minutes, stirring occasionally, until the mixture begins to boil and slightly thickens. Turn off the heat.

Finish and Serve

Top the sauce with a pinch of black pepper, the reserved fried pork fat, and optional red chili peppers for a spicy kick. Serve the sauce directly in the clay pot (or transfer to a serving bowl) alongside a platter of vegetables for dipping.

https://www.youtube.com/watch?v=QGy9Ul73V-Q

#VietnameseFood #VietnameseCuisine #VietnameseRecipes #VietnameseHomecooking

Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. 

The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables, such as cucumbers, carrots, broccoli, daikon, okra and squash. 

This dipping sauce is all about stretching a small amount of protein to add calories, as well as flavor, to an otherwise meager meal of mostly vegetables.

Although, Mam Kho Quet is a Vietnamese peasant dish, you can find it nowadays in many high-end restaurants all over Saigon. It's a taste of the past that is making its way back to mainstream Vietnam. Plus, it’s a great way to eat your vegetables!

Vietnamese Vegetable Dipping Sauce With Caramelized Fish Sauce (Mam Kho Quet)

Serves 3-4

INGREDIENTS
5 oz pork fat (cut into small cubes)
1 small shallot (slice thinly)
1 tablespoon dried shrimp (about 10 small shrimp, presoak in warm water to soften then drain dry; chop coarsely)
1 garlic clove (roughly chop)
3 tablespoons good quality fish sauce
4 tablespoons granulated sugar
Pinch black pepper
1-4 chili peppers (optional)
Assorted fresh and boiled vegetables cut into sticks or bite sizes (cucumbers, carrots, broccoli, cauliflower, daikon, okra, bitter melon, op squash, winter melon, etc.)

INSTRUCTIONS
In the very small clay pot, render pork fat until golden brown and crispy. Remove fried pork fat and set aside. To the rendered pork fat, add shallot, dried shrimp and garlic. Saute until fragrant.
Add fish sauce and sugar. Cook for 2-3 minutes until the mixture starts to boil and slightly thickens. Turn off heat.
Top with black pepper, fried pork fat and chili peppers. Serve sauce in a clay pot with fresh and/or boiled vegetables.

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This Vietnamese Dipping Sauce (Nuoc Cham) is one of my favorite Paleo and Keto salad dressings. From spring roll dipping sauce to noodle dishes. This is the must-have condiment for Vietnamese food lovers! Makes about 3/4 cup.

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