My personal take on a traditional dipping sauce. A little sweet but mostly savory with a nice bit of heat. I make this at least 24 hours before I use it so the flavors can meld. Leftover sauce can be stored in a sealed container in the refrigerator for 3-4 weeks. If this isn’t to your taste experiment! Everyone has different tastes! Some like their nuoc cham very sweet and mild others like it hot and spicy. Mine leans more toward the spicy side. So before you add the garlic onion and vinegar taste it and adjust the amounts of ingredients to your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors will meld and mature a bit after the first 24 hours. I hope you enjoy it!
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Cathy Ha | 2014-05-30 17:03:03 |  673,394 Views |
The BEST Nuoc Mam Vietnamese Dipping Sauce /Nước Mắm Pha (English)
⅓ cup distilled white vinegar
3 cloves garlic finely chopped
3 Thai chili peppers finely chopped
