Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
In the Vietnamese kitchen, nước chấm is a multipurpose sauce/dressing. If you wish to moderate the spiciness, seed the chilies before mincing them. The flavors are best the day the sauce is made, but it will keep in an airtight container in the refrigerator for up to three days.
cup fish sauce
tablespoons lime juice
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT