nước chấm + variations

sauce that's easy as 1, 1, 1

This newsletter is part of a regular series, Nook of Delights, in which I share the things currently giving me joy, giving me life.

Hi friends!

Sorry I missed you last week — it was my birthday on Wednesday! — but happy to be back with an easy-to-remember sawce to slot into your rotation.

Golden-ratio girlie nước chấm is 1 part fish sauce: 1 part vinegar: 1 part sugar. Dilute with water to taste (3 parts is a good starting point). I use simple syrup instead of sugar because it mixes more readily; if using simple, try 2 parts simple to account for the water, and slightly less water in the dilution. Add thinly sliced thai chiles to taste. And that’s it!

This sauce can be kept indefinitely in the fridge and is delicious spooned onto rice noodle salads, used for dipping, or as an easy dressing for already perfect late-summer produce. On thickly sliced heirloom tomatoes? Yum. Used to dress a mountain of torn herbs atop steak? YUM. This sauce loves to be riffed on. Increase, decrease, or sub in whatever you please for the salt, acid, and sweet elements and watch the sauce take on a different voice.

We’ve been on a nước mắm gừng train (simply stir in A LOT of grated ginger). Vehicle of choice? Poached chicken and rice.

Have fun and let me know how it goes!
Coral