A Vietnamese Moment

This sauce is great for dipping boiled chicken. I found this recipe off VickyPham's website and tried it. The measurements are SPOT on delicious. The lime and chili I did to taste - used about 1/2 the lime. Vietnamese Ginger Fish Sauce Makes 1 cup INGREDIENTS 1/4 cup fish sauce 1/3 cup granulated white sugar 2-inch piece fresh ginger (peel and thinly slice against the grain) 5 garlic cloves (peel) Juice of half a large lemon/lime 1-2 red chili peppers (slice thin; remove seeds to reduce heat if needed) INSTRUCTIONS In a medium bowl, mix together fish sauce and sugar until completely dissolved. Pound ginger and garlic cloves with a mortar and pestle until completely pulverized. Alternatively, run both through a garlic press or smash with the back of a large knife. Add smashed ginger and garlic to the fish sauce/sugar mixture. Add lime juice and chili peppers. Stir to combine.

Anyone who has tried Vietnamese food has definitely used Nuoc Mam as a dipping sauce at one point or another.... it's a sauce Vietnamese people dip everything into! Egg rolls, pork chops, Vietnamese crepes, the list goes on and on. It's a staple in almost every Vietnamese home. Today I made it with my mommy! Warning: this recipe yields A LOT so cut it down accordingly if you wish! I would say, cut it into 1/4 and you're good for the next MONTH! It's a great sauce because it's super tasty and lasts 3-4 weeks! Ingredients: Water Garlic Lime Sugar Fish Sauce Chili garlic sauce (optional) Ratios: 3 parts water (can do 2.5 parts water if you want more intense flavoring) 1 part sugar 1 part fish sauce 1-2 thai chilis to taste limes to taste - about 1/2-1 limes to taste  garlic to taste 1. Boil water  2. Let cool to medium warm. My mom says that if it doesn't cool, it will taste weird. 3. Cut chilis in half lengthwise and then chop or mince them. You can ta...