RCI-SC.005.0119.001
Nuoc Mam Gung
). ). Nuoc Mam Gung.
Prep40 min
Cook20 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Peel and finely mince 2-3 cloves of garlic and a 2-inch piece of fresh ginger, using a sharp knife or microplane grater for the finest texture.
3 minutes
2
Combine the caster sugar and 3 tablespoons of warm water in a small mixing bowl, stirring until the sugar is fully dissolved to create a simple syrup base.
2 minutes
3
Cut the lime in half and juice it, straining out any seeds, to yield approximately 2 tablespoons of fresh lime juice.
2 minutes
4
Add the minced garlic and ginger to the dissolved sugar mixture, stirring well to evenly distribute the aromatics.
1 minutes
5
Pour the fresh lime juice into the bowl and stir to combine, balancing the sweetness with bright acidity.
1 minutes
6
Add fish sauce to the mixture one tablespoon at a time, tasting as you go, until the sauce reaches a balanced savory, sweet, and tangy flavor profile.
2 minutes
7
Allow the sauce to rest at room temperature for at least 5 minutes so the ginger and garlic can fully infuse their flavors into the liquid.
5 minutes
8
Taste and adjust seasoning as needed by adding more lime juice for acidity, sugar for sweetness, or fish sauce for saltiness before serving.