Nước Chấm

1 Cup

10 minutes

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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.



10 minutes


Janine C.

I found the sugar didn’t dissolve And was way too sweet. I would add 2 T of sugar to start, then keep adding to taste.

Susan P.

This dish was so fresh and wonderful and different. We absolutely loved it and used soy/rice vinegar instead of fish sauce. Eggplant never tasted so good.