Fish sauce dip
This version of Vietnamese nước chấm is enriched with extra vegetables, such as carrot and red pepper. Finish off the dip sauce with finely-chopped coriander, for example, or chopped roasted peanuts.
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Ingredients
|
100 |
ml |
water |
|
4 |
tbsp |
fish sauce |
|
2 |
tbsp |
wine vinegar |
|
2 |
tbsp |
sugar |
|
3 |
cloves |
garlic, finely chopped |
|
1 |
|
carrots, finely diced (brunoise) |
|
½ |
|
red sweet pepper, finely diced (brunoise) |
|
1 |
|
chilli pepper, finely chopped |
Preparation method
- Bring the sugar and water to the boil and cook until the sugar has dissolved.
- Add the fish sauce, wine vinegar, vegetables, garlic, and chilli pepper.
- Taste and then add extra sugar, fish sauce, wine vinegar, or chilli peppers if desired.
Serving suggestions
- As a dipping sauce for deep-fried spring rolls, fresh rice-paper rolls, or dumplings.
- As a basic ingredient for a dressing.
- As a flavour element, for instance to add an extra dimension to the filling of spring rolls or dumplings.