Fish sauce is the essential condiment in Vietnamese cooking, just as salt and pepper are in the west. A bottle sits on the table at every meal and, at its simplest, it’s poured straight from that bottle. A little chopped chilli is typically served alongside and it’s often blended with vinegar, sugar and lime juice to create the classic dipping sauce called nuoc mam cham (sweet fish sauce). Nuoc mam cham is also often used in dressings and marinades. Every cook has their own preference for the balance of sweet, sour and salty, so vary the ratios to suit your taste. Sweet fish sauce will keep in the fridge for weeks without the garlic, chilli, and lime juice added. It’s worth making a big batch of the basic mixture then, just before serving, for each ¼ cup (60ml) add 2 teaspoons (10ml) lime juice, a pinch of garlic and ½ teaspoon of pickled minced chilli, or serve chilli on the side for everyone to add their own.
Makes 1 cup (250ml)
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