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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.
cup fish sauce
tablespoons lime juice
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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.