Nước chấm

Nước chấm is a common name for a variety of Vietnamese dipping sauces that are served quite frequently as a part of the main dish. The sauces are typically fish sauce-based, but they can also be made from a base of soy sauce, fermented bean paste, hoisin sauce, tamarind juice, fresh lime juice, vinegar, or sugar cane juice.

Ingredients

The primary ingredient in most nước chấm recipes is fish sauce. This is a liquid condiment made from fish that have been coated in salt and fermented for up to two years. The resulting liquid is intensely flavorful and salty, with a strong umami character. Other common ingredients include garlic, chili peppers, lime juice, and sugar.

Variations

There are many variations of nước chấm, each with its own unique flavor profile. Some versions are sweet and tangy, while others are spicy and savory. The specific ingredients and their proportions can vary widely depending on the region of Vietnam, the specific dish with which the sauce is being served, and personal preference.

Usage

Nước chấm is used as a dipping sauce for a variety of Vietnamese dishes, including spring rolls, bánh xèo, and bún chả. It is also commonly used as a dressing for salads and as a marinade for grilled meats.

See also

• Fish sauce
• Vietnamese cuisine
• Dipping sauce