Nuoc Mam Chay Vietnamese Vegetarian Dipping Sauce
Calories: 613kcal
Ingredients
Soy sauce version
- 5 garlic cloves mashed or minced (I used a mortar and pestle)
- 2 tsp chili paste OR 1-2 whole red chilies mashed with some of the sugar.
- 1/2 cup soy sauce Golden Mountain brand
- 1 1/4 cup 312 mL boiled water
- 1/2 cup sugar
- 2 limes juiced
Vegan Fish Sauce version
- 5 garlic cloves mashed or minced (I used a mortar and pestle)
- 2 tsp chili paste OR 1-2 whole red chilies mashed with some of the sugar.
- 1/2 cup vegan fish sauce pictured above
- 1 1/2 cup 375 mL boiled water
- 1/2 cup sugar
- 2 limes juiced
Instructions
Soy Sauce Version
- Mash together garlic, chili, and 2 tbsp sugar with a mortar and pestle.
- Transfer the sugar garlic paste with the remaining sugar into a large jar and add the boiled water. Stir to dissolve sugar.
- Add the soy sauce and lime juice and mix.
- Adjust if you like it saltier (more soy sauce), spicier (more chili paste), etc.
- Store in the fridge and enjoy!
Vegan Fish Sauce Version
- Mash together garlic, chili, and 2 tbsp sugar with a mortar and pestle.
- Transfer the sugar garlic paste with the remaining sugar into a large jar and add the boiled water. Stir to dissolve sugar.
- Add the vegan fish sauce and lime juice and mix. The vegan fish sauce may differ in saltiness, depending on what brand you have. Start with 1 1/4 cups water, and adjust as needed. I ended up adding another 1/4 cup water to be about 1 1/2 cups water total. Adjust to your taste!
- Store in the fridge and enjoy on many Vietnamese dishes!
Notes
If you really like garlic, use 5 cloves, if you don't love it, just use 2.
Nutrition
Calories: 613kcal | Carbohydrates: 157g | Protein: 17g