BASIC VIETNAMESE DIPPING SAUCE – SWEET SOUR FISH SAUCE DIP (nuoc cham)

This sauce is much lighter and sweeter than its Thai counterpart nam pla prik, and chilli is actually optional, though I always add it, of course. This is basically 1 part fish sauce to 1 part sugar and 2 parts water, with something acidic, either lime juice or vinegar. I use apple cider vinegar most of the time because it is sweeter and more fruity.

Makes about 200ml

• 2 tablespoons caster sugar
• 120ml water
• 3 tablespoons apple cider vinegar
• 2 tablespoons fish sauce

Optional

• 1 clove of garlic, chopped
• 1 red bird’s-eye chilli, chopped

1. Combine the sugar, water and vinegar. Taste now to see if you like it and adjust the ratios. It should have the same balance of sweet and sour as lemonade.
2. Add the fish sauce and taste again. Finally, add the optional ingredients if you’re using them.