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Nuoc Cham (Vietnamese Dipping Sauce)
A dipping sauce traditionally used for Fried Spring Rolls.
Prep Time
10
mins
Active Time
15
mins
Total Time
25
mins
Course:
Sauces
Cuisine:
Vietnamese
Keyword:
dipping sauce, fried, spring rolls, nuoc cham, lime juice, patis
Yield:
1
Cup.
Author:
Deirdre K Todd
Materials
1/2
c.
water
1/4
c.
patis (fish sauce)
1/4
c.
palm sugar
3
TB
fresh lime juice
1
Thai chili pepper, thinly sliced
Instructions
Into saucepan over medium heat; warm water.
Add sugar; stirring until dissolved.
Remove from heat.
Add fish sauce and lime juice and pepper.
Allow to sit 15 minutes.
How To Serve:
Traditionally used for Fried Spring Rolls.
Makes 1 cup.