Vietnamese Dipping Sauce (Nuoc Cham)

~There are few things in life more miraculous than the flavors of fish sauce, lemon juice, sugar, and garlic coming together to form a light, fresh, tangy sauce infused with umami. Who would have thought these ingredients would have gone well together? What is even more incredible is how wonderfully the sauce pairs with the various herbs utilized in Vietnamese cuisine. I am told that nuoc cham is very personal; each family has its’ own preference in flavor; some sweeter, some more sour. And each family usually has one designated person with refined palate, capable of taking on the task of preparing the nuoc cham for each family meal. If preparing for a crowd or children, I omit the chili sauce and serve it on the side.

Ingredients:

½ cup fresh lemon juice (about 3 lemons)

3 ½ tbsp sugar

2 ½ tbsp fish sauce

2 cloves minced garlic

1 tsp chili garlic sauce

Directions:

1. If necessary, drain lemon juice to be rid of seeds and pulp.
2. Combine lemon juice with sugar first. The acid will help dissolve the sugar faster. Stir until completely dissolved.
3. Add fish sauce. Taste and adjust according to preference.
4. Add garlic and chili garlic sauce.
5. Cover and refrigerate up to 2 weeks.