cracker: a bragging liar

~ definition by Merriam Webster

... I lie, I brag, I boast naturally... so please don't get serious about whatever I say or write :)

Wednesday, February 2, 2011

Nước Mắm Chấm - Vietnamese Dipping Fish Sauce -

3 tbsp lime juice by squeezing fresh lime (I used key limes)
2 - 3 tbsp sugar
½ cup water
2 ½ tbsp fish sauce
Optional additions:
1 or 2 bird eyes chilies, thinly sliced
1 small garlic clove, finely minced
1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience.
Advance Preparation - This sauce may be prepared early in the day and left to sit at room temperature.
Variation - Use half lime juice and half canseugar or nypa or Japanese rice vinegar for a less assertive sauce. Some delicately flavored dishes require this.


adapted from Andrea Nguyen

1 comment:

  1. I knew what is a "nuk nerm" souce even when I was very small. My dad said it's "fish souce" from Vietnam. It was used to be added to steamed fish and tasted great. But ever since then our family never buy this type of fish souce again. Till todate.