Nước Chấm

also called nuoc cham · nước chấm · nuoc mam pha · nước mắm pha · fish sauce dressing · Vietnamese dipping sauce · dipping sauce · spring roll sauce · the sauce for spring rolls · table sauce

The table

1/3 cup(70 g)granulated sugardissolve the sugarstir in the sauce and the limestir in the chile, stand 10 min
1 cup(240 mL)warm water
1/3 cup(80 mL)fish sauce
1/3 cup(80 mL; about 3 limes)lime juice
3 clovesgarlicpound to a rough paste
2(stemmed)Thai chiles
2 Tbsshredded carrot
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1dissolve the sugar

2stir in the sauce and the lime

goes in with what step 1 made

3pound to a rough paste

4stir in the chile, stand 10 min

goes in with what steps 2 and 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 10 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 15 min.

  1. dissolve the sugar

    not timedfrom the start

  2. pound to a rough paste

    not timedfrom the start

  3. stir in the sauce and the lime

    not timedfrom the start

  4. stir in the chile, stand 10 min

    10 minwalk awayfrom the start

You'll need mortar

Goes with

See how it is written
>> title: Nước Chấm
>> category: Dressings & Dips
>> tags: fish sauce, lime, vietnamese, dipping sauce, no-cook
>> counters: Phở & Bánh Mì
>> aka: nuoc cham, nước chấm, nuoc mam pha, nước mắm pha, fish sauce dressing, Vietnamese dipping sauce, dipping sauce, spring roll sauce, the sauce for spring rolls, table sauce
>> pairs-with: cha-gio, goi-cuon, bun-thit-nuong
>> servings: 8
>> time: 15 min
>> step.1: dissolve the sugar
>> step.2: pound to a rough paste
>> step.3: stir in the sauce and the lime
>> step.4: stir in the chile, stand 10 min

Stir @granulated sugar{1/3%cup}(70 g) into @warm water{1%cup}(240 mL) until it disappears. The ratio under this table is 1 sugar : 1 fish sauce : 1 lime juice : 4 water, and every shop moves it a little — more water under bún, less under a plate of chả giò.

Pound @garlic{3%cloves} and @Thai chiles{2}(stemmed) to a rough paste in a #mortar{}. Chopped works; pounded is better, because it brings the oil out of both.

Stir @&(~2)sweetened water{} together with @fish sauce{1/3%cup}(80 mL) and @lime juice{1/3%cup}(80 mL; about 3 limes), and taste before you go further.

Stir @&(~2)garlic and chile{} into @&(~1)dressing{} with @shredded carrot{2%Tbs}, then ~stand{10%min} so the chile floats and the garlic stops tasting raw.