Fish sauce is the cornerstone for Vietnamese cuisine the way soy sauce is for Chinese or salsa for Mexican. Not only is it heavily used in cooking, but the prepared sauce is used as garnish and dip for almost all Vietnamese appetizers. Now I’ll admit, its pungent aroma made me avoid it like the plague growing up, munch to the discontent of my parents. Not liking fish sauce was the most un-Vietnamese statement I could ever make. Only recently when I became a foodie did I realize its strong flavor is absolutely essential in tying together the fresh ingredients in Vietnamese cooking. Take note of this recipe – it will be featured extensively in other posts.
Classic Fish Sauce (Nước Mắm) (Serves 4)
• 1 cup cold water
• 4 tsp fish sauce
• 5 tsp sugar
• 1 tsp lime juice
• 1 tsp chili paste
1. In a small bowl, mix together water and fish sauce. Add sugar, lime and chili paste.
2. Serve chilled.
