Vietnamese dishes are generally very healthy. They are usually composed of a starch like noodles or jasmine rice, a meat or fish, a bunch of greens and the whole meal revolves around a strong-flavored dipping sauce called nước mắm. The main ingredient is made from fermented fish sauce, which is rich in calcium and salt. The smell is very pungent. It’s a very common flavoring in Vietnamese cuisine.
I made some bún cá chiên, literally rice vermicelli noodles with fried fish. I love to dip the crispy fried fish in the nuoc mam sauce. The fish absorbs all the sauce and it’s divine.
Just add pickled daikon radish, carrots, coarsely crushed peanuts, some Vietnamese mint, grilled beef (or fried tofu for vegetarians) and you get a fresh healthy meal in minutes!!
1. Info for Vietnamese Dipping Sauce with Fermented Fish Sauce Base (Nuoc Mam)
- Cook Time: 15 mins
- Total Time: 35 mins
- Servings: 4
- Calories: 68 kcal
2. Ingredients for Vietnamese Dipping Sauce with Fermented Fish Sauce Base (Nuoc Mam)
- 4 Tbs nuoc mam
- 3 Tbs rice vinegar
- 5 Tbs boiled water
- 4 Tbs brown sugar
- 2 tsp lime juice with pulp, freshly squeezed
- 4 tsp garlic, finely minced
- 2 tsp red Thai chili pepper, finely chopped, to taste
- 6 Tbs carrots, finely shredded
3. Directions:
- In a bowl, dissolve the sugar in the boiling water. Let the water cool to room temperature. Add the rice vinegar and lime juice. Mix in the garlic and chili pepper.
- Your condiment is ready to serve.
- In a small bowl, pour about 3 tablespoons of the sauce over the carrots. Let it stand for at least 20 minutes. Drain the liquid.
- When you’re ready to eat, add the shredded carrots to the nuoc mam.
- Voilà!
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