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Serves: 4
Preparation time: 10 minutes

Nước Chấm/Nước Mắm Chấm .
Serve with C ha Gio also called Imperial Rolls in the United States, not to be confused with Summer Rolls.


  • 6 tbsp. water
    2 tbsp. sugar
    2 tbsp. fresh lime or lemon juice
    1 teaspoon finely chopped garlic
    2 tbsp. fish sauce
    1 teaspoon chopped Bird's eye / Thai chiles


  • 1. Combine water and sugar in a bowl. Use warm water for easier dissolving.
    2. Add lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade.
    3. Add garlic and fish sauce in small increments until you like how it tastes. It should be a little strong since it goes on unseasoned food.
    There are so many different recipes for dipping sauce in Vietnam. The one I like best is smashing some garlic, chilli with sugar, add lime juice, add some water (only if I want diluted sauce for Bún or Rolls), then some fish sauce. I like to crush garlic and chilli at first because it adds a strong taste to the sauce, which is really great when combining with other food.

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