Vietnamese Cilantro Chile Sauce- Nuoc Mam Ngo

This sauce is like the perfect balance of sour, sweetness, herby, salty, and a subtle amount of fishy funk. It’s perfect for grilled meets and as a condiment for egg rolls, summer rolls and rice vermicelli noodles.

INGREDIENTS

• 1/4 cup fresh lime juice (juice of 1 large lime)

• 1/4 cup water

• 2 tablespoons superfine sugar

• 1/4 cup Vietnamese fish sauce

• 2-3 small garlic cloves, finely minced

• 2 Thai chiles, sliced thinly (stems removed)

• 1/8 cup finely chopped cilantro leaves

• 1/8 cup 1 Vietnamese coriander leaves (rau ram), finely chopped (if you can’t find this just use 1/4 cup chopped cilantro leaves instead)

PREPARATION

1. Mix the lime juice, sugar and water in a small bow until sugar is dissolved.

2. Add the fish sauce, garlic and chiles, cilantro and Vietnamese coriander leaves and serve immediately at room temperature.

3. Keeps in fridge for about a week or two.