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Dipping Sauce With Ginger Nuoc Cham Gung Recipe

Experience the vibrant flavors of Vietnam with this incredible Ginger Nuoc Cham Gung dipping sauce! Adapted from "The Little Saigon Cookbook," this recipe is incredibly versatile. Perfect for elevating your salads, chicken, fish, and spring rolls to new heights, this sauce boasts a delightful balance of sweet, tangy, and spicy notes. Easy to make and even better after a few hours of resting, it's the perfect finishing touch for your next Vietnamese feast.

Prep Time 10 mins
Cook Time 190 mins
Calories 35.7 kcal
Protein 2g
Rating 3.5 (4 Reviews)
Dipping Sauce With Ginger Nuoc Cham Gung

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dipping Sauce With Ginger Nuoc Cham Gung

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How to Make Dipping Sauce With Ginger Nuoc Cham Gung

  1. In a small bowl, whisk together 1/2 cup fish sauce, 1/4 cup rice vinegar, 1/4 cup sugar, 2 tablespoons grated fresh ginger, 1 large clove garlic, minced, 2 Thai chilies, thinly sliced (or to taste), and 1 tablespoon water.
  2. Continue whisking until the sugar is completely dissolved.
  3. Let the mixture sit at room temperature for at least 2 hours, or preferably longer (up to 24 hours), to allow the flavors to meld and deepen. The longer it sits, the better it tastes!
  4. Before serving, taste and adjust seasonings as needed. Add more sugar for sweetness, fish sauce for saltiness, rice vinegar for tanginess, or chilies for heat.
  5. Refrigerate leftover sauce for up to 5 days.

Nutrition Information (Approximate per serving)

Sodium

58 g

Sugar

22g

Fat

0g

Carbs

2g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Sauces Condiments Etc Fruit Asian Vietnamese Easy Dinner Party Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Savory Sauces Low In Something Citrus Lime 3 Steps Or Less 4 Hours Or Less