Dipping fish sauce (Nựớc mắm chua) from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers (page 23) by Kim Thuy

  • fish sauce
  • limes

  • EYB Comments

    Can substitute rice vinegar or white vinegar for limes.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dressed vermicelli bowls (Bún); Chayote, pork, and shrimp stir-fry (Su su xào); Marinated pork belly and bamboo shoots (Măng xào); Calamari, cucumber, and pineapple stir-fry (Mực xào); Eggplant, pork, and shrimp (Cà tím tôm thịt); Warm water spinach and beef salad (Gỏi rau muống); Salmon steaks, two ways 1 (Cá chiên 1) ; Fried lemongrass fish (Cá chiên sả); Beef in betel leaves (Bò lá lốt); Vietnamese meatloaf (Thịt chựng trừng)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rice vinegar or white vinegar for limes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.