Emily’s dipping sauce

Emily’s dipping sauce

This Nuoc Mām sauce can be kept for three to four weeks in a sealed container in the refrigerator. You can use it with my spring rolls recipe for example.

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Emily's dipping sauce

4 June 2020
: 8
: 5 min
: 15 min
: 20 min
: some difficulties

Be very careful, you can have projections and be burned.


  • 250 gr of sugar
  • 250 ml of boiling water
  • 250 ml of cold water
  • 125 ml of white vinegar
  • 4 TBS of fish sauce
  • some julienned carrots
  • 1 garlic clove, crushed
  • some finely chopped red chili
  • some crushed peanuts
  • Step 1 Gather the dipping sauce ingredients. Put the sugar in a pan and turn the heat to medium. Mix well constantly, and cook until the sugar dissolves into a brown syrup. Then, add the boiling water delicately, never stop mixing but be very careful, you can have projections and be burned. Stop the heating and add the cold water the vinegar, and the fish sauce. Stir carefully. If some sugar has crystallized, you can throw it away. Your sauce is ready, wait until at room temperature and put it in the fridge. You can keep it three to four weeks in a sealed container. Just get what you need at a time, add the garlic, chili, crushed peanuts and carrots and serve it in nice bowls.

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