Ann Le

Dipping Sauce with Ginger

Nủỏ́c Chắm Gủ́ng

Preparation info
  • Makes

    1¼ Cups

    • Difficulty

      Easy

Appears in
Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon
Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This is your simple nuoc cham recipe with an extra kick from fresh ginger. It’s perfect to brighten up poultry and fish dishes. This recipe usually makes enough sauce for four servings of simple dishes.

Ingredients

  • 4 clove garlic, minced
  • 1½ tablespoons sugar
  • 1 teaspoon

Method

In a small bowl, whisk together all the ingredients until the sugar is dissolved. Leave the bowl at room temperature for a few hours to let the sauce marinate. As with dipping sauce, it is best to refrigerate if you are not planning to serve it within 24 hours.