Recipe: Nuoc Cham Dipping Sauce
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Ingredients
- 3 Tbsp. GFS Granulated Beet Sugar
- 2 fl. oz. Fish Sauce
- 8 fl. oz. Water
- 4 ct. Markon Limes, 6 oz., juiced
- 4 fl. oz. Rice Wine Vinegar
- 1 tsp. Chopped Garlic
- ½ oz. Jalapeño Pepper, seeded and minced
Recipe Preparation
1. Mix all ingredients in a stainless steel bowl.
2. Allow to rest for at least 1 hour to develop flavors. Place in a covered storage container. Label, date and refrigerate until needed. Serve at room temperature.
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