Dipping Sauce (Nước Chấm)

Nước Chấm served with Bò Chiên Bơ (fried beef with butter) is a simple weeknight meal cooked and served table side

This is a classic sauce I always have in the fridge. A very versatile sauce that I use for dipping lettuce wraps, crispy spring rolls and dressing salads. One of my favorite meals for breakfast is a fried egg with scallion oil over steamed rice with a couple spoonfuls of nước chấm.

2 Cloves garlic

1 Bird chili or 1 tsp chili paste

1 Tbsp brown or palm sugar

1 Lime

2 Tbsp rice or distilled vinegar

2 Tbsp fish sauce (light soy sauce for vegan)

1/2 C warm water

Mortar & Pestle

1. Combine first 3 ingredients and crush with pestle to make a paste, about 4-5 minutes. Paste should not be smooth, but you want to break down the sugar and other ingredients.

a) if not using a M&P: finely chop garlic and chili, continue mixing everything in jar/container

2. Squeeze lime into mortar, mix, then pour into a glass jar or container. Add vinegar, fish sauce and water. Stir well and taste.

3. Adjust with more sugar, vinegar, and/or fish sauce. The flavor should be a balance of salty, sweet, and tangy. Will keep in the fridge for a couple of weeks