Vietnamese Dipping Sauce (Nước Chấm)
Vietnamese Dipping Sauce (Nước Chấm)
Ingredients
For the Dipping Sauce
- 1 1/4 cups granulated sugar
- 1/2 cup hot water
- 1/2 cup white wine vinegar, or white vinegar
- 1 1/2 tablespoons garlic, finely minced
- 1/2 cup fish sauce, recommended 3 Crabs brand
- 1 1/2 tablespoons fresh chilies, finely chopped (mix of long red for color and small red for heat, adjust to taste)
Instructions
- 1
Ensure you have a clean, sterilized jar ready for preparing and storing the sauce. Add the granulated sugar to the jar.
⏱️ 1 min
- 2
Pour the hot water into the jar with the sugar. Stir thoroughly until the sugar is completely dissolved. This may take a couple of minutes.
⏱️ 2 min
- 3
Add the white wine vinegar (or white vinegar) to the jar and stir to combine.
⏱️ 1 min
- 4
Add the finely minced garlic to the mixture in the jar and stir well.
⏱️ 2 min
- 5
Pour in the fish sauce and stir again until all ingredients are evenly incorporated.
⏱️ 1 min
- 6
Carefully chop your fresh chilies. Use a mix of long red chilies for color and a milder flavor, and small red chilies for a significant heat kick. Adjust the amount and type of chili to your preferred level of spiciness. Be cautious not to touch your eyes after handling chilies.
⏱️ 5 min
- 7
Add the chopped chilies to the sauce in the jar and give it a final stir.
⏱️ 1 min
- 8
Taste the Nước Chấm. It should be a balance of sweet, salty, and sour, with a nice chili punch. Adjust any of the main ingredients (sugar, fish sauce, vinegar) to achieve your desired flavor profile.
⏱️ 1 min
- 9
If the sauce tastes too strong or concentrated, you can add about 1 tablespoon of water to dilute it slightly. Stir well after adding water.
⏱️ 1 min
- 10
Once satisfied with the flavor, secure the lid on the jar. Store the Vietnamese Dipping Sauce in the refrigerator. It can be kept for 3 to 4 months, though it's often used up much faster.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Dipping Sauce (Nước Chấm)
Ingredients
For the Dipping Sauce
- 1 1/4 cups granulated sugar
- 1/2 cup hot water
- 1/2 cup white wine vinegar, or white vinegar
- 1 1/2 tablespoons garlic, finely minced
- 1/2 cup fish sauce, recommended 3 Crabs brand
- 1 1/2 tablespoons fresh chilies, finely chopped (mix of long red for color and small red for heat, adjust to taste)
Instructions
- 1
Ensure you have a clean, sterilized jar ready for preparing and storing the sauce. Add the granulated sugar to the jar.
⏱️ 1 min - 2
Pour the hot water into the jar with the sugar. Stir thoroughly until the sugar is completely dissolved. This may take a couple of minutes.
⏱️ 2 min - 3
Add the white wine vinegar (or white vinegar) to the jar and stir to combine.
⏱️ 1 min - 4
Add the finely minced garlic to the mixture in the jar and stir well.
⏱️ 2 min - 5
Pour in the fish sauce and stir again until all ingredients are evenly incorporated.
⏱️ 1 min - 6
Carefully chop your fresh chilies. Use a mix of long red chilies for color and a milder flavor, and small red chilies for a significant heat kick. Adjust the amount and type of chili to your preferred level of spiciness. Be cautious not to touch your eyes after handling chilies.
⏱️ 5 min - 7
Add the chopped chilies to the sauce in the jar and give it a final stir.
⏱️ 1 min - 8
Taste the Nước Chấm. It should be a balance of sweet, salty, and sour, with a nice chili punch. Adjust any of the main ingredients (sugar, fish sauce, vinegar) to achieve your desired flavor profile.
⏱️ 1 min - 9
If the sauce tastes too strong or concentrated, you can add about 1 tablespoon of water to dilute it slightly. Stir well after adding water.
⏱️ 1 min - 10
Once satisfied with the flavor, secure the lid on the jar. Store the Vietnamese Dipping Sauce in the refrigerator. It can be kept for 3 to 4 months, though it's often used up much faster.
⏱️ 1 min