This classic Vietnamese dipping sauce is tangy, salty, spicy, and pungent. If you use fish sauce, it will be clear, and if you use anchovy paste it will be a bit cloudy. Since fish sauce is made from anchovies, the flavor is the same. Either way you go, Nuoc Cham is a tangy complement to Shrimp and Mango Summer Rolls
1/4 cup rice vinegar
1/4 cup Vietnamese or Thai fish sauce, or 1 teaspoon anchovy paste mixed with 1/4 cup water
2 tablespoons sugar
2 tablespoons fresh lime juice
1 garlic clove, peeled and smashed
1/4 teaspoon red pepper flakes
1. Combine the vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl and stir until the sugar dissolves.
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