What an enrichment, easy to make, rich in taste, obligatory for the previous ‘Banh Bot Loc‘ cake.
To get a regular bowl of this sauce you need 5 nice cloves of garlic and 2 red chilies which you grind in a mortar. To that you add 6 teaspoons of sugar, the legendary and oh so magical fish sauce until it’s liquid enough and a thumb sized piece of lemon squeezed into it. Done!!!
“Dip delicate spring rolls in nuoc mam, a fish sauce that, for the Vietnamese, is as compulsory as ketchup and is the pungent secret of Vietnamese cuisine.” Lonely Planet Vietnam.