Nuoc Mam Cham – Vietnamese Fish Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 6 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cloves garlic)
- 1 small chilli pepper (s)
- 2 tablespoon sugar
- 4 tablespoon fish sauce, Vietnamese (nước mắm)
- 8 tablespoon water, hot
- 1 lime (s)
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Chop the garlic and chilli pepper, place in a mortar and grate together with the sugar to a paste. Add a good pinch of pepper, the water, the juice of a squeezed lime and the fish sauce and stir everything together until the sugar has completely dissolved. Let the sauce steep for a few more hours.
- Go with the amount of chilli to your own taste. The original is quite hot, so if you don`t like it that much, just use half a small pod. By the way, the fish sauce is available in every Asian market and is simply called Fish sauce or Nuoc Mam.
- The finished sauce tastes good with any type of spring rolls, wontons, Japanese cabbage pancakes, etc.
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