Nuoc Cham (Vietnamese Dipping Sauce)
This Nuoc Cham is a dipping sauce traditionally used for Fried Spring Rolls.
- 1/2 c. water
- 1/4 c. patis (fish sauce)
- 1/4 c. palm sugar
- 3 TB fresh lime juice
- 1 Thai chili pepper, thinly sliced
Into saucepan over medium heat; warm water. Add sugar; stirring until dissolved. Remove from heat. Add fish sauce and lime juice and pepper. Allow to sit 15 minutes.
Traditionally used for Fried Spring Rolls. Makes 1 cup.