Classic Vietnamese Dipping Sauce

[kirra]

Classic Vietnamese Dipping Sauce

Ingredients:

1/3 cup lime juice
3 tbsp. sugar
6 tbsp. fish sauce
2–3 thai chiles, thinly sliced crosswise
2 cloves garlic, finely chopped

Preparation:

Vigorously stir the lime juice, sugar, and 2/3 cup warm water in a medium bowl to dissolve the sugar. Stir in the fish sauce, chiles, and garlic.

Let nuoc cham sit at room temperature for up to one day before serving or cover and refrigerate for up to 2 weeks. Makes about 1 1/2 cups.