Nước Mắm Gừng [Ginger Fish Sauce]

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Author Chef Tu David Phu

Prep time

15 Min

Total time

15 Min

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Nước Mắm Gừng [Ginger Fish Sauce]

Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that is served as a staple condiment on Vietnamese dining tables. Flavor profile ranges from sweet, sour, salty, savory, and/or spicy sauce.Nước Mắm Gừng is a derivative of Nước chấm with the addiition of ginger.

Ingredients

• 1/2 cup, Coconut Water
• 1 cup, Lemon Juice
• 1/2 cup, Son Fish Sauce
• 2 tsp, Minced Ginger
• 2 tsp, Minced Garlic
• 2 tbsp, Minced Shallot
• 2 tsp, chrouk metae [fermented chili paste]
• 3 tbsp, Organic Sugar (or 1/3 tsp stevia)

Instructions

1. Mince ginger, garlic, and shallot
2. In a food processor (or blender) add 1 cup Lemon Juice 2 tbsp Shallot, 2 tsp Garlic and2 tsp Ginger
3. Transfer mixture to a separate bowl
4. Then add 1/2 cup Son Fish Sauce, 1/2 cup Coconut Water, and 2 tsp of chrouk metae [fermented chili paste]
5. Last, season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)

Recommended Products:

Son Fish Sauce

Chrouk Meta [Cambodia Fermented Chili]

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https://cheftu.com/recipelibrary/nuoccham

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fish sauce, spicy, fermented, dressing, sauce,

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Vietnamese

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