Originally posted July 07, 2011

Nước mắm pha


  • 1 cup water
  • 1 cup white vinger
  • 1/2 cup fish sauce (I prefer Three Crabs brand)
  • 2 teaspoon sugar
  • 1/2 teaspoon cayenne
2.5 cups


Mix the water and vinger and sugar until the sugar is disolved.

Add the fish sauce, tasting as you go. How much you add is a mater of taste, so feel free to explore. It can get very fishy very fast.

Finally, add the cayenne, give it a stir and enjoy. It gets better with a night in the fridge, and keeps for a long time.

3 minutes


  • commented almost 11 years ago

    I will try and get a photo next time I make this.

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