Nuoc mam gung is one of the classic Vietnamese dipping sauces. This dip sauce goes well with all seafood (especially deep fried catfish), steamed stuffed snails (oc nhoi), panfried stuffed squid (muc nhoi), poached chicken or chicken rice soup (chao ga), etc. It is quite similar to the ginger dip sauce that goes with Singapore's popular Chicken Rice.
Ingredients:
Ginger root, peeled and finely minced, 2 inches length
Sugar, 2½ tbsp
Fish sauce, 2-3 tbsp
Fresh lime juice, ~ 2-3 limes used, 5 tbsp
Method:
1. Mix all ingredients, except fish sauce, well till all sugar is dissolved. Adjust quantity of sugar and lime according to individual liking. Ginger and lime tastes should be prominent, but not to the point of making one wince and pucker.
2. Add in fish sauce and mix, starting with 2 tbsp and adjust quantity per individual's liking.
3. Set sauce aside for 30 mins to allow ginger to bloom before serving.
Makes ~2/3 cups (or ~160ml or 11 tbsp)
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