- 2 cloves garlic, crushed
- 2 bird’s-eye chillies, finely sliced
- 2 t caster sugar
- 2 t lime juice
- 3 T fish sauce
- 3 T rice vinegar
Mix together all the ingredients and stir until the caster sugar has fully dissolved. Divide the mixture into two halves, adding 1 T cold water to one of the portions to make a dipping sauce. Keep the other portion to use as a dressing for the prawn salad.
Nuoc cham is the classic dipping sauce found on every Vietnamese table – it also makes the most perfect salad dressing. Add chopped shallot, cucumber and some shredded ginger if you want more of a relish.