Vietnamese Fish Sauce Dipping Sauce (nuoc Cham)

1 clove garlic

2 tablespoons fresh lime juice ((approximately 1 lime, or substitute with white vinegar))

2 tablespoons + 1 teaspoon sugar

6 tablespoons hot water

2 tablespoons fish sauce

Carrots ((optional, for color))

1 fresh birds eye chili pepper ((optional, for a bit of spiciness))

Peel the garlic and finely chop it. Add it to a small bowl (or jar if you are making a bigger batch)
Cut the lime in half and squeeze all the lime juice into the bowl (or jar) with the garlic and let it sit for about 10-15 minutes. The acid from the lime juice will cut the sharp garlic spicy bite.
Once 10-15 minutes is up, add the sugar into the garlic/lime juice mix and pour in the hot water. Stir everything together until the sugar dissolves completely.
Once the sugar has dissolved, add in the fish sauce and mix.
Voila! Nuoc cham is done! It can be stored in the fridge or used right away! :)

Course🧅Condiment

Diets🌾Gluten-free...

Category🥫Sauce

Cuisine🇻🇳Vietnamese

Occasions🥣Dipping Sauce📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 5m