Nước chấm is the most essential Vietnamese table condiment. It’s a staple dipping sauce that is always at the ready to provide its fresh, salty and slightly sour accent to salad rolls (goi cuon), to pour over some noodles and grilled pork, or simply place on the table as a condiment to perk up dishes that are missing that Umami kick, chili bite and citrus zest.
Every lime varies slightly in acidity. Chili heat varies. We all perceive taste differently (really!). The flavor of ingredients like limes is not consistent; sometimes they’re more acidic than others. So adjust the flavors to suit yourself and your guests. Taste often and adjust as needed to achieve a balance of color, aromas, tastes, and textures.
© 2008 Robert Danhi. All rights reserved.