Gastronomixs

Fish sauce dip (nước mắm chấm)

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.

Fish sauce dip (nước mắm chấm)

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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.

Previous page