Nuoc Mam Gung - Ginger Fish Sauce

September 11, 2015

Nuoc Mam Gung - Ginger Fish Sauce © kvalifood.com

A Vietnamese dipping sauce where fresh ginger is the main element - not just an addition, but what defines the sauce. The ginger is crushed or grated, mixed with fish sauce, lime juice and sugar, and the sauce should rest for at least fifteen minutes so the ginger releases its aromatics into the liquid. The result is sharp, warm and fresh. Traditionally served with poached chicken (ga luoc), grilled fish, steamed snails and shellfish.

Ingredients

30 g fresh ginger (ca. 5 cm piece), peeled
2 tbsp fish sauce (30 ml)
3 tbsp fresh lime juice (45 ml, ca. 2 limes)
1 1/2 tbsp sugar (ca. 20 g)
1 tbsp warm water (optional - helps dissolve the sugar)
1 clove garlic (~5 g), finely chopped or crushed
1-2 red Thai chillies, in thin rings

Directions

Peel the ginger and cut into rough pieces. Crush in a mortar with a pinch of salt to a rough paste. A fine grater also works - the mortar gives the best juice extraction.
Combine lime juice, sugar and optionally warm water in a small bowl. Stir until the sugar is fully dissolved.
Add the crushed ginger and fish sauce. Stir thoroughly. Mix in garlic and chilli if using.
Let the sauce stand for at least 15 minutes at room temperature. The ginger “blooms” in the liquid and the flavour develops markedly. Taste and adjust fish sauce, lime or sugar as needed.
Serve in small individual bowls as a dip.

Notes

Ginger is the star. The sauce should taste clearly of fresh ginger - do not skimp. Old, fibrous ginger gives poor results.
Lime juice, not lemon. Lime gives the right sharp acidity. Lemon is too soft.
Garlic and chilli are common additions, but the core sauce is ginger + fish sauce + lime + sugar. Andrea Nguyen, the most authoritative English-language source on Vietnamese food, omits both.
Storage: Up to 1 week in the fridge, but best served fresh within a few hours. The ginger’s aroma fades over time.