Nuoc Cham (Vietnamese Dipping Sauce)
A dipping sauce traditionally used for Fried Spring Rolls.
Posted By: Deirdre K Todd
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Sauces
Cuisine Vietnamese
- 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
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.
Keyword dipping sauce, fried, spring rolls, nuoc cham, lime juice, patis