Nuoc Mam Chay Vietnamese Vegetarian Dipping Sauce

Nuoc Mam Chay Vietnamese Vegetarian Dipping Sauce

from thevietvegan.com
2 servings

A balance of sweet, salty, fermented and tangy; this vegan nước chấm chay is a quintessential Vietnamese sauce!

Ingredients

  • 5 garlic cloves, mashed or minced (I used a mortar and pestle)
  • 2 tsp chili paste OR 1-2 whole red chilies, mashed with some of the sugar.
  • 1/2 cup vegan fish sauce (pictured above)
  • 1 1/2 cup (375 mL) boiled water
  • 1/2 cup sugar
  • 2 limes, juiced
  • 5 garlic cloves, mashed or minced (I used a mortar and pestle)
  • 2 tsp chili paste OR 1-2 whole red chilies, mashed with some of the sugar.
  • 1/2 cup soy sauce (Golden Mountain brand)
  • 1 1/4 cup (312 mL) boiled water
  • 1/2 cup sugar
  • 2 limes, juiced

Directions

  1. 1

    Mash together garlic, chili, and 2 tbsp sugar with a mortar and pestle.

  2. 2

    Transfer the sugar garlic paste with the remaining sugar into a large jar and add the boiled water. Stir to dissolve sugar.

  3. 3

    Add the soy sauce and lime juice and mix.

  4. 4

    Adjust if you like it saltier (more soy sauce), spicier (more chili paste), etc.

  5. 5

    Store in the fridge and enjoy!

  6. 6

    Mash together garlic, chili, and 2 tbsp sugar with a mortar and pestle.

  7. 7

    Transfer the sugar garlic paste with the remaining sugar into a large jar and add the boiled water. Stir to dissolve sugar.

  8. 8

    Add the vegan fish sauce and lime juice and mix. The vegan fish sauce may differ in saltiness, depending on what brand you have. Start with 1 1/4 cups water, and adjust as needed. I ended up adding another 1/4 cup water to be about 1 1/2 cups water total. Adjust to your taste!

  9. 9

    Store in the fridge and enjoy on many Vietnamese dishes!