Vietnamese Sweet Fish Sauce Dip (Nước Mắm Chấm)
A big-batch Vietnamese dipping sauce that makes about 10 cups. Mix it once and keep it in the fridge for all your spring rolls, vermicelli bowls and more.
Ingredients
- 2 cups sugar
- 1 cup boiling hot water
- 2 cups fish sauce I use Three Crabs brand
- 5 cups cold water
- 10 Thai bird's eye chilis minced
- 1 head garlic minced
- 2 whole limes juiced
Instructions
- Add the sugar to a large pitcher or container, pour in the boiling hot water and stir until the sugar fully dissolves.
- Pour in the fish sauce and cold water.
- Add the minced Thai chilis, minced garlic and lime juice, and stir well to combine.
- Taste and adjust, then pour into jars and store in the fridge.
Notes
Big batch: This makes about 10 cups. Store it in airtight jars in the fridge and pour out what you need.
How to use it: As a dip for spring rolls, a dressing for vermicelli bowls or broken rice platters, or with bánh bột lọc, bánh xèo, bánh bèo and more.