Ginger Nuoc Mam is a simple enhancement of an already delightful dipping sauce. The ginger adds a little more roundness and mouthfullness. It goes well with many fish and seafood dishes and is a great way to dress a steamed fish just prior to serving. In fact it's a general all round dressing and goes extremely well as a dressing on garden salads.

  • 1-3 hot chillies, finely minced. 
  • 2  1/2 cloves fresh garlic, smashed and diced
  • 80 ml (1/3 cup) fresh ginger, finely grated
  • 60 ml (1/4 cup) raw cane sugar.
  • 60 ml (1/4 cup) fish sauce (Vegetarian fish sauce can be used as a replacement if wished)
  • 60 ml (1/4 cup) hot water
  • 2 fresh limes, juiced (about 1/4 cup fresh lime juice)

  1. Place all ingredients in a small bowl stir to hasten the dissolving of the sugar and refrigerate over-night or for 24 hours. This allows for that unpredicatable blending and generation of nuances that are not tasted in the just made sauce.
  2. Just before serving warm the contents in a glass or brass pot and serve in glass or ceramic dishes. (Brass and ceramic will not be reactive to the acidic contents of this dip.)