Nuoc Mam

1. 1

   Remove stalks from chilies and de-seed if you want a milder dip, though this defeats the purpose of nuoc cham.

2. 2

   Pound garlic in a pestle and add chilies one by one, processing until you get a fine paste.

3. 3

   Add sugar and lime pieces and pound to a pulp.

4. 4

   Remove to a small sauce bowl and add water, vinegar, and fish sauce.

5. 5

   Mix well and serve.

6. 6

   Variations on the sauce can include chopped coriander, chopped ginger, pineapple, and any fresh herbs.

No additional tips available.