Vietnamese Nuoc Cham with Lime, Garlic and Chili

What you need

• 40 g (3 tbsp) sugar
• 120 ml (1/2 cup) water
• 60 ml (1/4 cup) fish sauce
• 50 ml (3 1/2 tbsp) fresh lime juice, from about 2 limes
• 2 cloves garlic, peeled
• 2 red bird's eye chilies, seeded for a milder sauce

Method

Restated from the original video

1. 1

   Stir the sugar into the water in a small saucepan and warm over low heat until no grains remain, 1-2 min. Do not let it boil.

2. 2

   Pour the sugar water into a bowl and let it cool to room temperature, about 10 min.

3. 3

   Trim the chilies. Pound them with the garlic in a mortar to a coarse, wet paste, or mince both very finely with a knife.

4. 4

   Stir the fish sauce and lime juice into the cooled sugar water.

5. 5

   Taste. The sauce should hit sweet first, then sour, then salty. Add a little sugar to soften it or a squeeze of lime to sharpen it.

6. 6

   Stir in the garlic and chilies and leave for 10 min so the flavors blend.

7. 7

   Serve at room temperature as a dip or dressing. It keeps in a sealed jar in the refrigerator for up to 1 week.

Imported from tenina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.