This sharp sauce, prepared by balancing fish sauce with lemon juice, sugar and garlic, is the indispensable dipping sauce for spring rolls and rice in Vietnamese cuisine. With its sour-sweet-savory triple balance, it brings liveliness to light dishes.
Mix the warm water with sugar, stirring a few times until the sugar has fully dissolved.
Add the fish sauce and lemon juice to the sugar water and mix well.
Add the finely chopped garlic and hot pepper and mix one last time; serve the sauce in small bowls alongside spring rolls or rice.
Allergen: contains fish sauce; those with a fish/seafood allergy should not consume this. Important: since fish sauce has a sharp aroma when uncooked, add a little at first and adjust to taste. Caution: prepare the sauce right before serving, as chili peppers can grow even sharper the longer they sit.
Adding finely grated vegetables like carrot and radish into the sauce both enriches its appearance and brings it closer to traditional Vietnamese presentation; this small addition can turn the sauce into a meze on its own.
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