Tuesday, February 19, 2019

Vietnamese Seasoned Fish Sauce--makes about 3/4 cup

Every Vietnamese home has this house-made dipping sauce. This sauce should have a balance of saltiness, sweetness and tartness. The saltiness comes from fish sauce, sweetness from sugar, and the tartness from either vinegar, lime or lemon juice. Some people like it spicy. Some like it very sweet. If you are one of these people then load up on the chili peppers or extra sugar. Mine tends to be on the sour side. Typically I make my sauce with the same ingredients as my mother's as it is more versatile and has longer shelf life. She usually makes huge jars of sauce (to give to my siblings and me) and does not add garlic, chilies or water and her sauce can last for months to over a year. She omits chilies so everyone can eat it. When we scoop some from the jar to eat we have a preference to add finely chopped chili and garlic. Most people I know including my mother make this without a recipe and they always come out consistent every time. Feel free to adjust your seasoning according to your preference. If you find this sauce to be too strong then dilute it with a little water or fresh coconut water. 

Vietnamese seasoned fish sauce

Vietnamese Seasoned Fish Sauce--makes about 3/4 cup


1 small carrot, shredded (about 1/2 cup shredded)
3 1/2 Tbsp sugar
1/2 cup white vinegar
2 Tbsp fish sauce
2 garlic cloves, smashed, finely chopped (optional)
1-2 chilies, finely chopped (optional)


Mix carrot, sugar, vinegar and fish sauce and adjust the seasoning according to your taste. Add garlic and chilies if interested.

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