Vietnamese Fish Dipping Sauce (Nước mắm pha)
Vietnamese fish sauce is a dipping sauce prepared for use at the table. It contains a more concentrated fish sauce of a similar name.
Source and licence
"Vietnamese Fish Dipping Sauce (Nước mắm pha)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Vietnamese_Fish_Dipping_Sauce_(N%C6%B0%E1%BB%9Bc_m%E1%BA%AFm_pha), revision 4519041), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Vietnamese_Fish_Dipping_Sauce_(N%C6%B0%E1%BB%9Bc_m%E1%BA%AFm_pha)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519041
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Vietnam. Associated with Vietnam by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ¼ cups nước mắm (concentrated fish sauce)
- 1½ cups water
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1 tsp minced garlic or about 2 cloves pressed through a garlic press
- ½ tsp sambal oelek (a type of hot chile sauce)
Method
- Mix all ingredients together.
- If desired, bring to a boil that cannot be stirred down.
- Cover and refrigerate.