This is the sauce you get when you order Vietnamese eggrolls or charbroiled grilled pork.  It has a specific name called “nuoc mam chua ngot”.  I’m beginning to see many people get confused as some refers it to as “nuoc cham” which just literally means a general term for any dipping sauce.  There are so many dipping sauces; therefore, it’s important to know the specific name of what sauce it is that a person is looking for or referring to. 

 

I will be using this Vietnamese sweet and sour sauce as part of my cooking ingredient in future posts.  Here is the formula to mix this sauce.  My “1 part” is a cup.  You can use a gallon size container to mix the sauce as long you stick to the proportions indicated.  Knowing this has helped me make the sauce with a consistent taste every time.  

 

As for my homemade chili paste, for every cup of Thai chilies I put in a blender, I fill it up with 1/3 cup of vinegar.  This will preserve the chili paste from going bad.  Keep refrigerated.

 

Not: Keep refrigerated once the sauce cools down.  It has no expiration date.