Vietnamese Dipping Sauce (Nuoc Cham)

Written by: Morgan McLaughlin

Try this super tasty and versatile variation of a traditional Vietnamese sauce. 

6 tablespoons fish sauce 
6 tablespoons Metromint Peppermint water 
6 tablespoons fresh lime juice

1 tablespoon Agave Nectar 
2 teaspoons seasoned rice vinegar 
2 cloves finely chopped garlic 
1-2 finely chopped chilies (optional)

Mix all ingredients and let sit for 20 minutes before serving and garnish with julienned carrots for some dinner time flourish.

It keeps well in the fridge for several days so make extra to dip your summer or spring rolls in, as a marinade or, my personal favorite as a salad dressing over shredded cabbage and carrot, bean sprouts, crushed peanuts, chopped mint and cilantro and your choice of protein.

Give it a try and let me know what you think.