Nước chấm

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Nước chấm, also known as nước mắm pha, refers to a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. The consistency is close to water, and is clear, with an orangey-brown color to it. A common recipe is:

• 1 part lime/lemon juice. Vinegar has also been known to be used in a pinch
• 1 part fish sauce (nước mắm)
• 1 part sugar
• 2 parts water

To this, people will typically add minced garlic, chopped or minced serrano peppers, and in some instances, shredded carrot, etc.

It is often prepared hot on a stove to melt the sugar more quickly, then cooled. The flavor varies depending on the individual's preference of putting in more of a certain ingredient, but is generally is described as pungent and distinct, sweet yet sour, and sometimes hot.

Nước chấm is typically served with:

• Cơm tấm, or "Broken rice".
• Chả giò, also known as Imperial rolls, sometimes mistaken as either egg rolls or spring roll(s).
• Gỏi cuốn, which are sometimes called shrimp salad rolls or referred to erroneously as "Rice paper Rolls," a.k.a. springroll(s). (Alternately, gỏi cuốn are served with peanut sauce or hoisin sauce.)
• Bánh xèo, a crepe made out of rice flour and coconut milk, pan-fried like American omelette but stuffed with pork, shrimp, and bean sprouts.
• Bánh hỏi, very thin vermicelli that has been layered into sheets, and separated by thin layers of mo hanh (scallions in oil)

[edit] References

Vietnam -- Nuoc Cham recipe (Chili, Garlic, and Fish Sauce). See http://www.globalgourmet.com/destinations/vietnam/nuoccham.html

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