Dipping Sauce with Ginger

Name: Dipping Sauce with Ginger (Nuoc Cham)
Prep time: 10 min
Total time: 10 min
Yield: Makes about ½ cup
Cuisine: Vietnamese
Ingredients: ¼ cup nuoc mam or nam pla; ¼ cup fresh lime juice; ¼ cup nuoc mam or nam pla; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon minced garlic; 1 small fresh chile, preferably Thai chile, stemmed, seeded, and minced, or hot red pepper flakes to taste; 2 tablespoons sugar; 1 small fresh chile, preferably Thai chile, stemmed, seeded, and minced, or hot red pepper flakes to taste; 1 small fresh chile, preferably Thai chile, stemmed, seeded, and minced, or hot red pepper flakes to taste

Nuoc Cham

Preparation info

Makes about
½ cup

Difficulty
Easy
Ready in
10 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Used widely for spring rolls, this also tastes great with plain grilled meat or chicken or spooned over lightly steamed vegetables. You can substitute soy sauce for the nuoc mam (usually called nam pla in this book and described, but in any case Southeast Asian fish sauce) if you prefer.

Ingredients

¼ cup nuoc mam or nam pla
¼ cup fresh lime juice
1

Asia
Vietnam
Sauce
Pescatarian
Southeast Asia
Gluten-free

Method

Combine all the ingredients and stir to blend. Let sit for a few minutes before serving. This keeps well, refrigerated, for a day or two, but no longer. Bring back to room temperature before serving.