Nước Mắm or Nước Chấm
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes plus 15 minutes cooling time
Cooking time: 1 minutes
Makes enough for 1 large jar
- 150ml/5flozs water boiled straight from the kettle
- 135g/4.7ozs white or caster/superfine sugar
- 150ml/5flozs fish sauce
- 3 tablespoons/45ml/1.6flozs lime juice
- 5-6 cloves garlic, peeled and finely diced
- 1 small red chilli, finely diced
Step 1 - First whisk the sugar into the hot water in a large jug until completely dissolved. Cool. Whisk in the fish sauce and lime juice. Then mix in the garlic and chilli. Store in the fridge in a jar for up to 4-5 days.