Amazing Vietnamese Dipping Sauce Recipe
Vietnamese Dipping Sauce (Nước Mắm Chua Ngọt) is a must have in many popular Vietnamese dishes like Spring Rolls, Bánh Xèo, Crispy Skin Catfish, etc.
In fact, the dipping sauce is a key component that makes or breaks your dish. That’s why a good dipping sauce recipe is so important.
The recipe that I’m going to show you is a precision recipe that I have tested over a long period of time. It is guaranteed to give you consistency in taste no matter how many times you make it.
To me, the sweet, sour, and saltiness balance is perfect, but you can always adjust to your liking.
You can even scale it up to make a bigger batch and the taste is still the same, just make sure you keep the correct ratio; also, remember to consider the adjustments that you’ve made if you changed the original recipe.
For storage, fridge this in a tightly sealed container; it can last up to 2 months and the color will still look fresh.
Let’s make it right now!
You can also watch the video for details on Vietnamese Dipping Sauce below:
1.5 QT (1.4 L)
Ingredients - Vietnamese Dipping Sauce
- 2 cups (473 ml) fish sauce + another 3 tbsp (44 ml)
- 2 cups (473 ml) sugar
- 2 cups (473 ml) warm water
- 4 large limes (can substitute with lemon)
- 20 cloves garlic
- 5 chili peppers (can have more or less depends on your tolerance)
1. Peel the limes. Thoroughly remove the skin leaving the meat and juice.
2. Crushed the garlic cloves and remove the skin.
3. Remove the stems from chili peppers.
4. Now, we grind the chilies. TIP: Add in a couple tbsp of the sugar to allow the food processor better surface areas to grind them.
5. Add the the garlic to the mix and continue grinding until the garlic is finely chopped.
6. Remove the content from the food processor into a bowl.
7. Next, we add the lime meat (don’t add the juice as it might leak). Grind quickly. We don’t want to keep it in too long as it might chop it too finely.
8. Add the lime juice and the lime bits from the processor to the bowl.
9. Add all the sugar to the bowl and 1 cup (237 ml) of hot water. Mix well.
10. Once the sugar had dissolved, add 1 more cup (237 ml) of water.
11. Now, we add 2 cups (473 ml) of fish sauce.
12. Finally, the trick to remember here is we top it off with another 3 tbsp (44 ml) of fish sauce. This is because we want the ratio of the fish sauce to be a bit higher than the sugar and water. Mix well.
13. Now, we store it in a tightly sealed container and it can last up to 2 months in the fridge.
And that’s it! Quite simple right?
A last tip I want to give you is, when you transfer the sauce, make sure to always use a clean spoon. This will make it last very long.
I hope you like this recipe.
Please let me know if you have any question or feedback. Always keep that cooking passion strong!
If you enjoyed this recipe, please check out my other recipes here: