VIETNAMESE FISH SAUCE DIPPING SAUCE (NUOC MAM CHAM)

You can’t make a legitimate vermicelli bowl without Nuoc Mam Cham, also known as Vietnamese Fish Sauce Dipping Sauce.  This is a simple “shake and make” recipe, which will keep about a week in the refrigerator.  As the name suggests, it’s also a great dipping sauce for Vietnamese egg rolls.  Look for Three Crabs Fish Sauce, which is available in most grocery stores — it’s a favorite among Vietnamese cooks.

VIETNAMESE FISH SAUCE DIPPING SAUCE (NUOC MAM CHAM)
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Ingredients
  • 1 cup water
  • ½ cup sugar
  • ½ cup freshly-squeezed lime juice (about 4 large limes)
  • ¼ cup fish sauce (preferably Three Crabs brand)
  • 3 large garlic cloves, minced
  • 2 teaspoons crushed red pepper
Instructions
  1. Combine all ingredients in a 24-ounce jar and shake vigorously until sugar is dissolved. Refrigerate until ready to use.