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Easy Vietnamese Basic Dipping Sauce

From Athens Locally Grown

<p>This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (&#8220;nook chahm&#8221;), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called &#8220;fish sauce&#8221;; it&#8217;s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.</p>
Source: an unremembered website (sorry! It was some time ago....) (Entered by Janice Matthews)
Serves: About 1 cup of sauce

3 T. lime (or lemon) juice
2 T. sugar
1/2 cup water
2 1/2 T. soy sauce (or fish sauce)
1 small clove garlic, finely minced
1 or 2 peppers thinly sliced Thai chilis (optional)

Step by Step Instructions
  1. Mix all ingredients together and serve as a dipping sauce for recipes such as "Cold Rolls with Cabbage" or as a salad dress for recipes such as "Chicken and Cabbage Salad."