Piquant Vietnamese Dip

Preparation info
  • serves


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

To be authentic, if that’s what you want to be, use nuoc mam, the Vietnamese version of fish sauce. However, nam pla, which is what the Thais prefer, is exported all over the world and may be easier to find. As with the Thai Piquant Dressing above, I propose the use of this dip with many dishes in this book, not just with those that actually come from Vietnam.