Red Chili Dipping Sauce (Xi Dau Cham)

 

Simple Art of Vietnamese Cooking

Serves:  4

 

As Nuoc Cham is ubiquitous on the meat-eating Vietnamese table, this sauce is ever present at the meals of the vegetarian Buddhists.

 

¼ cup sugar
 ⅓ cup soy sauce
1 red chili, minced
1½ tablespoons lime juice, with some pulp

In a small bowl, combine all the ingredients and stir in ⅔ cup warm water. 

  • Stir and let sit to dissolve the sugar. 

The sauce will keep in a glass jar in the refrigerator for up to 1 week.