Vietnamese Fish Sauce table top dressing or dip. (Nuoc Mam)


Makes about 2 cups.

•    1/2 cup Vietnamese fish sauce
•    1 cup water
•    1/2 cup sugar
•    3 tbsp. lime juice
•    2 cloves minced garlic
•    1 red chilli 
•    1/2 julienned carrot

Mince your 2 cloves of garlic and chop your 1/2 carrot. Grind the chilli ino a paste or slice into thin slices.
Combine with the fish sauce , sugar, water and lime juice.
Stir until the sugar dissolves. Add the carrot.

If the limes are not available then the use of vinegar is a good replacement.
The Vinegar based recipe:


240 ml (1 cup) water
60 ml (4 Tbsp) rice vinegar (or white vinegar)
60 ml (4 Tbsp) sugar
75 ml (5Tbsp) fish sauce
15 ml (1 Tbsp) garlic, finely chopped
2  small fresh chili peppers
1/2 julienned carrot


Boil water with vinegar and sugar; allow it to cool.
Combine garlic, peppers, and add mixture.
Stir in the fish sauce. Add the carrot