Nuoc Cham (Vietnamese Dipping Sauce)
A dipping sauce traditionally used for Fried Spring Rolls.
Yield: 1 Cup.
- 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.