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.
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