Vietnamese Dipping Sauce (Nuoc Mam Cham) Yields ~750 ml Recipe by: hungryhuy Ingredients: • 480 ml (2 cups) water • 130 g (about 1 cup) sugar • 120 ml (3/4 cup) freshly squeezed lime or lemon juice • 140 ml (a little over ½ cup) fish sauce Optional Ingredients: • 4 cloves garlic, minced • 4 Thai or bird’s eye chilies, minced ⸻ Instructions: 1. In a large bowl, dissolve sugar completely in warm water. 2. Add lime (or lemon) juice and fish sauce, then stir to combine. 3. Taste and adjust — balance should be sweet, salty, and tangy. 4. Add garlic and chili if using. 5. Store in a clean glass bottle or jar (750 ml–1 L capacity). I used a clean and empty patron bottle ⸻ Storage: • Keeps up to 2 weeks in the fridge (or 1 month if you skip the garlic/chili). • Shake or stir before using. • Tastes best after resting overnight. #Vietnamese #vietnamesecuisine #nuocmam #recipe #food #dinnerideas #lunchideas #easyrecipes #recipes #easyrecipe #easy #dinner #lunch #patron #sauce...