Nuoc Mam Chay Vietnamese Vegetarian Dipping Sauce
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
Mash together garlic, chili, and 2 tbsp sugar with a mortar and pestle.
- 2
Transfer the sugar garlic paste with the remaining sugar into a large jar and add the boiled water. Stir to dissolve sugar.
- 3
Add the soy sauce and lime juice and mix.
- 4
Adjust if you like it saltier (more soy sauce), spicier (more chili paste), etc.
- 5
Store in the fridge and enjoy!
- 6
Mash together garlic, chili, and 2 tbsp sugar with a mortar and pestle.
- 7
Transfer the sugar garlic paste with the remaining sugar into a large jar and add the boiled water. Stir to dissolve sugar.
- 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
Store in the fridge and enjoy on many Vietnamese dishes!