Dipping Fish Sauce is the most common sauce to accompany Vietnamese dishes. This is the basic version of the dipping fish sauce, generally, you are able to adjust the flavour to your selections. In Vietnam, the sauce can also be adjusted according to regional variations. Normally, if you move south, the sauce gets sweeter plus more garlicky. In Central, the sauce is heavier in fish sauce and warmer. To build up your personal version, don't mix everything together simultaneously, but alternatively separation the process to regulate it in the process. You create need to increase the sugar, or using rice vinegar rather than lime juice, or add pretty much or chili and garlic, it's up to you.



Recipe for Vietnamese Dipping Fish Sauce - Nuoc Mam Cham
2 Thai bird chilies or 1 serrano chili, or to taste
2 clove garlic, sliced
3 tbsp sugar
2/3 cup water or fresh coconut juice
1 1/2 tbsp fresh lime juice
5 tbsp fish sauce
2 tbsp finely shredded carrots or carrot and radish pickles for garnish (optional)

Cut the garlic and chilies into thin rings. Put the chilies, garlic and sugar in the mortar and pound right into a coarse, wet paste. (Without having a mortar, mince garlic and chillies very well with a chef knife and mix in sugar.) Transfer with a small bowl and add water, lime juice and fish sauce.

Stir well to dissolve.

For a variation, then add grated carrot or Carrot and Radish Pickles towards the dip.
Put aside for 10 mins before serving.

More details about nuoc mam phu quoc please visit web site: click for more info.