Vietnamese Dipping Fish Sauce (Nước Chấm)

Nước Chấm, or Vietnamese Dipping Fish Sauce, is considered liquid gold in Vietnamese cuisine! This flavorful dressing is used for everything from rice and noodle bowls to grilled meats, salads, and more. With just 5 minutes and 5 simple ingredients, you can whip up this addicting fish sauce dressing any time!

• Quick and easy: This healthy Vietnamese Dipping Fish Sauce only requires 5 pantry-staple ingredients and 5 minutes to come together. It's the perfect addition to any meal!
• Versatile: You may be used to enjoying nước chấm dressing in only Vietnamese cuisine, but don't limit yourself there! Jazz up any kind of roasted meats or veggies - from any cuisine - with this versatile vinaigrette.
• Customizable: Adjust the fish dipping sauce exactly to your taste. Each of the 5 ingredient has a purpose and it's easy to season it exactly how you like.

• Fish sauce: Made from fermented anchovies, nước mắm provides the base of flavor. Each brand varies in saltiness and flavor profile. My favorite brand is Red Boat, which is more concentrated than most brands I've tried so a little goes a long way.
• Sugar: Whisked with water to create a simple syrup. White sugar is easy and convenient, but you could use palm sugar for a more authentic taste.
• Lime: A little citrus is necessary to brighten the robust flavors in nước chấm dressing. Fresh lime juice is the best, but fresh or bottled lemon juice could also work in a pinch. Many restaurants use vinegar because it's affordable and allows the Vietnamese Dipping Fish Sauce to last longer. However, I find vinegar too strong and overpowering.
• Garlic: Some fresh minced garlic adds loads of flavor to nước chấm.
• Chili: Optional if you like a spicier dressing. Thai or bird's eye chilies are the traditional choice. You can often find these fresh or in the freezer aisle in Asian grocery stores.

STEP ONE: First, whisk the sugar into hot water until the liquid is completely clear.

STEP TWO: To the simple syrup, add the fish sauce.

STEP THREE: Then pour in the fresh lime juice and stir to combine.

STEP FOUR: These are optional add-ins, but they're a must for me and my family. Crush the garlic in a mortar and pestle, food processor, garlic press, or mince with a kitchen knife.

STEP FIVE: For a spicy nước chấm dressing, add a couple red chili peppers. First, remove the stems and seeds. Then crush or mince in a mortar and pestle, food processor, or with knife. Be careful to wear gloves and not touch bare skin or eyes afterwards.

I recommend crushing the garlic and chili separately so you have more control over how much to add to the final Vietnamese Dipping Fish Sauce.

Add all the garlic and a tiny portion of the crushed chili to the fish sauce. Stir to combine, and adjust the taste to your preference.

• Juice a fresh lime: Nước chấm dressing is full of strong, deep flavors thanks to the fish sauce. Brighten it up with fresh lime juice. It lifts the dressing up to make it balanced and delicious. For more juice, use room temperature or warm lime. I will usually microwave it for just 10-20 seconds.
• Remove the chili seeds: Small chilis are extremely spicy. To prevent the spice from overpowering the nước chấm, remove the small seeds first and then crush the chili pepper. It'll still be plenty spicy, trust me. Also, be careful with handling the chili! I recommend wearing gloves but in general, avoid touching your eyes and face.
• Use a mortar and pestle: For a truly authentic and traditional Vietnamese Dipping Fish Sauce, crush the garlic and chili in a mortar and pestle. It gently breaks down the fibers of the garlic and chili more thoroughly, releasing more flavor while creating a finer mince. It also results in a more rustic and authentic "mince".
• Experiment with the taste: Each brand of fish sauce is different. Adjust the nước chấm with a little more or less fish sauce, sugar, and lime juice to your liking.