Vietnamese Fish Dipping Sauce- “nuoc Mam Cham”

5 garlic cloves (peeled and minced)

2-5 thai chili peppers (chopped finely, 2 chili’s for mild/medium spice, 4-5 for spicy/more heat)

Juice of 1-2 limes (I use ¼ cup lime juice, but add more if you like a little more zing like for seafood)

½ cup white sugar

½ cup fish sauce (Use Redboat fish sauce or the Vietnamese 3 crab brand)

1.5-2 cups warm water (I usually just do 1.5 cups)

Peel chop/mince garlic and then mince thai chili peppers (remove some of the seeds if you want to reduce the heat/hot factor).
Mix water, fish sauce and sugar til dissolved.
Add lime to taste. ¼ cup is usually the sweet spot for me but feel free to add more lime or dilute with another ½ cup or more of water if it’s too fishy (you want it to be a little salty/fishy though so don’t dilute this too much, it should be nice and strong).
Enjoy!

Course🧅Condiment

Diets🌾Gluten-free...

Category🥫Sauce

Cuisine🇻🇳Vietnamese

Occasions🥣Dipping Sauce📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 5m