Homemade dishes are the center of my family gatherings. For Vietnamese gatherings, a bowl of fish sauce (nước mắm pha) on the side is a quintessential feature. At our gatherings, my mom usually brings her famous blend to the table. We drizzle this on dry noodle dishes (bún) and countless other dishes that require fish sauce, like savory crepes (bánh xèo), rice noodle rolls (bánh cuốn), salad rolls (gỏi cuốn)… just to name a few.
Whenever I’m cooking for myself, I use this sauce to add instant flavor to my simple rice noodle bowls. To build a bowl, I just boil some rice noodles, grill some meat, toss in some fresh vegetables, and drizzle the sauce over it. Done. A simple, healthy, and full-flavored meal!
This is my mom’s fish sauce ratio, and it’s as easy as 1 : 2 : 2 : 3!
INGREDIENTS
1 part lime juice
2 parts fish sauce
2 parts sugar
3 parts Coco Rico (Coconut Soda)
Add minced garlic and chili if desired.
METHOD
- Simply combine all parts together (without the garlic and chili). The sauce can be stored in the refrigerator for about 6-7 months.
- When ready to use, spoon out desired amount into a small bowl
- Add minced garlic and chili to add an instant boost of heat and a garlicky kick
- Enjoy!
- Note: You can skip step 2 and just drizzle it directly on the dish. I spoon out a small bowl because I always add chili and garlic. By doing so, the garlic and chili can marinate for a bit and release its flavors into the fish sauce.
