My parents are super religious and growing up, we ate vegetarian food pretty regularly. Sweet, tangy, spicy, and garlic-ky Nước Mắm Chấm Chay, Vegetarian dipping sauce, was always in the fridge and used frequently as a condiment for our favorite vegetarian meals. This was the perfect sauce for vegetarian spring rolls, rice plates, egg rolls, and vermicelli bowls.
If you’re looking for a Nước Mắm Chấm, fish sauce dipping sauce, alternative that is packed with tons of flavors and vegetarian/vegan friendly, this Nước Mắm Chấm Chay is the perfect dipping sauce to make.
Ingredients:
12 ounces Coco Rico Coconut Soda
1/3 cup Lemon Juice, plus pulp
1/4 cup Sugar
1/2 tablespoon Salt, more to taste
1/8 teaspoon Caramel Color
1 tablespoon garlic cloves, minced
2 Thai Chilies, minced
Steps:
Make Nước Mắm Chấm Chay – In a medium bowl, combine a can of Coco Rico, sugar, lemon juice, and caramel color, until the sugar dissolves. Add minced garlic and minced Thai chilies and gently stir until combined.
Tips:
- Adjust the ingredients, more or less, depending no your preference. For example, if you like your dipping sauce more on the sour side, add more lemon juice.
- Substitute chili garlic sauce for Thai Chilies if needed.
- Using Coconut Water as a substitute for Coco Rico may work.
- Lasts in the refrigerator for a few weeks.
No Limit Cooking 
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