Vietnamese Chili Sauce (Dip)
Submitted by themaven
A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.
YIELD
2 servingsPREP
10 minCOOK
0 minREADY
10 minThis is nuoc cham’s spicier cousin. A quick mortar-and-pestle sauce that hits every note: heat from dried red chilies, funk from fish sauce, brightness from lemon and vinegar, and just enough sugar to tie it all together.
It takes about 10 minutes, no stove needed, and it goes with practically everything.
Drizzle it over grilled chicken, dunk spring rolls in it, spoon it alongside steamed fish, or toss it with rice noodles for an instant flavor upgrade.
Chef’s Tips
- Pound the chilies and garlic in a mortar until they form a rough paste. The bruising releases more flavor than a knife can.
- Start with fewer chilies if you’re heat-sensitive. You can always add more, but you can’t take it back.
- Use a good-quality fish sauce (look for one with just anchovies and salt on the label) for the cleanest flavor.
Ingredients
Directions
Mince chilies and garlic finely and place in a mortar.
Mash with the heel of a cleaver or pestle.
Add sugar and stir until it dissolves.
Add fish sauce, vinegar and lemon juice, stirring between each addition.
This is a basic chili sauce used for a dip for chicken or whatever.
Note: Fish sauce is a liquid made with anchovies and salt.
It’s not really fishy tasting.
Look for it in the oriental section of supermarkets or at markets catering to Asian clientele.
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