If you ever frequent a Vietnamese restaurant and order a rice plate or a bowl of bun (vermicelli), your meal will usually be accompanied by a small bowl of nước chấm fish sauce. The variation that usually comes in the restaurant is savory and sweet at the same time, perfect for dipping meats or veggies in. My mom loves to kick up the flavor a bit. Growing up, all of my aunties and cousins would ask my mom for her fish sauce recipe. Her sauce was savory, sweet, citrusy, spicy and garlicky. After lots of trial and error, I’m proud to share with you my recipe, which is as close to my mom’s sauce as I can get.
Thank you mommy for inspiring me to make my blog in the first place! Fish Saucy is dedicated to the realest, my mamacita!
- 1 cup fish sauce
- 1 cup granulated sugar
- 3 cups water at room temperature
- 3 thai chili peppers (red) – sliced
- 5 garlic cloves (minced)
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon sriracha
- 2 tablespoons lime juice
- In a big jar or bowl, combine the fish sauce, sugar and water.
- Add minced garlic and chili (adjust to the spice level that you prefer).
- Add chili garlic sauce and the sriracha and lime juice.
- Stir all together and enjoy! (I store the sauce in a mason jar in the refrigerator).