Yield: Yields about 1 cup
A classic dipping sauce in both Vietnam (where it’s called nuoc cham) and Cambodia (where it’s called tuk trey), this combination of fish sauce, lime juice, chile, and sugar is perfect for serving with Pork and Shrimp Summer Rolls. If you have any extra, toss it with shredded cabbage for an Asian coleslaw.
Make Ahead Tips
You can make the sauce up to 1 day ahead and refrigerate it in an airtight container. Serve at room temperature.
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Fast, easy dipping sauce. Great with fresh rolls and dumplings. Keeps forever in the fridge.
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