Sweet-and-Sour Dipping Sauce
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.
Yields about 1 cup
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1/4 cup packed palm sugar or light brown sugar
1/4 cup fish sauce
1 small clove garlic, minced
1 small fresh red Thai bird chile, thinly sliced
1/4 to 1/3 cup fresh lime juice (from about 2 medium limes)
In a small bowl, whisk the sugar and fish sauce until the sugar is completely dissolved and the mixture is syrupy. Stir in 2 Tbs. water, the garlic, chile, and lime juice to taste.
Make Ahead Tips
You can make the sauce up to 1 day ahead and refrigerate it in an airtight container. Serve at room temperature.
nutrition information (per serving):
per 1 Tbs.;
photo: Scott Phillips
From Fine Cooking 118
, pp. 56-61
July 5, 2012