Nước chấm

Nước chấm is a cherished Vietnamese dipping sauce that's integral to many meals. It is renowned for its harmonious blend of sweet, sour, salty, savory, and occasionally spicy flavors. One of the most popular variants is nước mắm pha, which combines fish sauce, lime juice, sugar, and water. For those who prefer a vegetarian option, Maggi seasoning sauce can substitute the fish sauce. To enhance the taste, you can add garlic, chilies, pickled vegetables, lemongrass, and herbs.

The preparation of nước chấm can vary depending on the region in Vietnam. In the north, people often mix pork and shrimp broth with their nước mắm pha. In the central region, they prefer it less diluted and spicier with fresh chili. In the south, palm sugar and coconut water are popular sweeteners.

Nước mắm pha is typically served with a variety of dishes such as cơm tấm (broken rice), chả giò (fried spring rolls), gỏi cuốn (fresh spring rolls), bánh cuốn (steamed rice rolls), bánh xèo (savory pancakes), bánh hỏi (vermicelli sheets), and bún (rice noodles). These dishes often come accompanied by nước chấm, adding an extra layer of flavor and richness to the meal.