NƯỚC CHẤM

Vietnamese dipping sauce

Traditionally made with lime, but I prefer lemon for a slightly softer, rounder acidity. This punchier version balances sweet, salty, sour and heat beautifully. Perfect with fried spring rolls, grilled meats, rice paper rolls or drizzled over bún bowls. Let it sit briefly before serving so the garlic and chilli mellow into the sauce.

MAKES: 200 ml     

PR…