Nước chấm, a Vietnamese fish sauce condiment, is made with fish sauce, sugar, garlic, chili, and lime juice. Chef Kevin Tien suggests using various seasonal citrus to enhance the flavor profile. Acknowledged for his culinary skills, he explains that one should adjust the acid with rice wine vinegar based on the citrus choice. Beyond dipping, nước chấm elevates batters, marinades, and soups. It can also be drizzled on salads and even added to comfort foods while experimenting with sweetness and heat levels for diverse flavor experiences.
Instead of relegating the sauce to a mere condiment for dipping, nước chấm can also enhance batters by adding spicy depth to the dough.
When making nước chấm, instead of always just using lime juice, I like to use other seasonal citrus, like kumquat, blood oranges, Meyer lemon, or calamansi.
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