Vietnamese Ginger Dipping Sauce Nươc Măm Gưng Recipes

VIETNAMESE GINGER DIPPING SAUCE (NướC MắM GừNG)

Steps:

• In a small bowl, stir together the ginger, lime juice, and sugar to dissolve the sugar. Taste to make sure it's agreeable on a spicy-tart-sweet level. Adjust as needed. Add the fish sauce and chile and set aside for 15 minutes to meld and develop flavors. The sauce may be refrigerated for a few days. Serve in the bowl or use as a salad dressing.

VIETNAMESE GINGER FISH SAUCE - NUOC MAM GUNG

Steps:

• Combine all ingredients together in a container.

VIETNAMESE DIPPING SAUCE

Steps:

• Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
• NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.