Here is a sweet, savory, umami-packed dipping sauce for unripe sour green mangoes. It’s made with a combination of fish sauce, sugar, fried shallots, fried garlic, salted shrimp and chili peppers.
Everything is cooked together for an immediate burst of Southeast Asian flavors. Plus, it lasts for months in the fridge because it’s cooked on the stovetop. So go ahead and double the recipe to make a large batch. Keep it ready to go for whenever the craving hits.
Looking for other sauces to go with tart green mangoes? Click here!
Vietnamese Green Mango Sweet & Savory Dipping Sauce (Nước Mắm Chấm Xoài)
- Total Time: 8 minutes
- Yield: 3 1x
Description
A sweet, savory, umami-packed dipping sauce for unripe sour green mangoes.
Ingredients
Units
Scale
- 1/4 cup vegetable oil
- 2 shallots (peel and thinly slice)
- 4 garlic cloves (peel and thinly slice)
- 1/4 cup granulated sugar
- 1 cup water (divided)
- 4 tablespoons fish sauce
- 2 tablespoons salted dried shrimp (rinse and finely mince)
- 2 Thai red chili peppers (mince)
Instructions
- Pan fry aromatics: In a small saucepan, heat vegetable oil on medium low. Add shallot and fry until lightly brown (1-2 minutes). Add garlic and fry until brown. Drain fried shallot and garlic in a strainer and set aside.
- Add remaining ingredients: Remove shallot/garlic oil from the saucepan and reserve it for another use. To the now empty saucepan, add sugar and 1/2 cup water. Heat sugar mixture on medium high until sugar starts to caramelize and turn color. Add fish sauce, fried shallot, fried garlic and chili peppers. Heat the mixture until it starts to thicken. Add remaining 1/2 cup water. Cook for additional 30 seconds to 1 minute until mixture is a syrupy consistency.
- Serve: With unripe green mangoes and the dipping sauce on the side.
- Prep Time: 4
- Cook Time: 4
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian, Vietnamese
