Vietnamese Chao Dipping Sauce (Nuoc Cham Chao) – A Creamy, Delicious Sauce for Veggies and Meat
Servings Prep Time
3people 5minutes
Servings Prep Time
3people 5minutes
Ingredients
Optional ingredients (for added flavor):
Instructions
  1. Prepare the Fermented Tofu Take 3 cubes of fermented tofu (Chao) and place them in a small bowl. Using a spoon or fork, mash the cubes thoroughly until you achieve a smooth, creamy paste. This helps the sauce become rich and easy to dip.
  2. Add Flavoring Ingredients Add 1 teaspoon of sugar, 1 tablespoon of fresh lime juice, and 1 teaspoon minced garlic into the bowl with the mashed Chao. If you prefer a spicy kick, also add ½ teaspoon finely chopped chili at this stage.
  3. Mix the Sauce Stir all ingredients well until fully combined, ensuring the sugar dissolves completely to avoid any gritty texture.
  4. Adjust Consistency Gradually add 2 tablespoons of warm water while stirring continuously. Keep mixing until the sauce reaches your desired consistency. It should be smooth, creamy, and easy for dipping. If it’s too thick, add a little more warm water (one teaspoon at a time).
  5. Rest and Serve Allow the sauce to sit at room temperature for about 5-10 minutes to let all flavors meld nicely. Serve immediately with boiled vegetables, boiled meats, steamed seafood, or tofu.
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