Sweet & Sour Dipping Sauce

By stancec44

A classic dipping sauce in both Vietnam (where it’s called nuoc cham) and Cambodia (where it’s called tuk trey), this combination of fish sauce, lime juice, chile, and sugar.

You can make the sauce up to 1 day ahead and refrigerate it in an airtight container. Serve at room temperature.

Ingredients

• 1/4 cup packed palm sugar or light brown sugar
• 1/4 cup fish sauce
• 1 small clove garlic, minced
• 1 small fresh red Thai bird chile, thinly sliced
• 1/4 to 1/3 cup fresh lime juice (from about 2 medium limes)

Preparation

Step 1

In a small bowl, whisk the sugar and fish sauce until the sugar is completely dissolved and the mixture is syrupy. Stir in 2 Tbs. water, the garlic, chile, and lime juice to taste.