“”I had dinner over at Hon and Samen’s apartment one night, and she served this over fried whole trout with rice. I think it was the first time I was presented on the table with a whole fish looking at me. I wasn’t sure how I was going to like it, but the polite thing is to eat what you are served. I ended up really liking it. The sauce itself takes a little bit of getting used to, as fish sauce is quite pungent and a very different flavor for most non-Asians. This is an all-purpose Vietnamese sauce that can be used on spring rolls, over salads, on grilled or fried meats or vegetables or to enhance rice and noodle dishes.” – April Ferre
Nước Chấm (Vietnamese Dipping Sauce)
Ingredients
- Fresh Lime Juice
- Fish Sauce
- Water
- Sugar
- Green Onion Sliced
- Garlic Minced, Optional
- Bird’s Eye Chilies Sliced, Optional
Instructions
- Combine equal amounts of lime juice, fish sauce, water and sugar. Taste and adjust as necessary (flavors will be strong.) Add some sliced green onion.
- Note: traditionally this also includes some sliced fresh chilies and often garlic as well. Add as desired to taste.
2002 Recipe – Hon Seng, Updated 2025 – April Ferre
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