Ngoc Nam, "Ngoc Cham," or just plain Vietnamese Fish Sauce

Fish sauce a staple in vietnamese cuisine... this recipe is my mama's recipe. Ahh... good old family traditions, she taught it to me so now I'm teaching it to anyone who wants to learn.

Vietnamese Fish Sauce
6 cloves Garlic (minced)
4 fl oz. Fish Sauce
4 fl oz. Lemon Juice
4 oz. Sugar
8 fl oz. Water
and a generous squirt of Sriracha (or to your liking and taste)

Put this together...
Just mix all the ingredients together, but the most important part is to let the sauce marinate in the refrigerator overnight. You have to let the flavors melt together otherwise it's not as good. Also don't get lazy and use dried garlic, it just doesn't taste the same as when you use fresh, the drying process destroys the flavor.

Well enjoy this sauce with many different things, the vietnamese love this sauce with fried egg rolls wrapped in lettuce and herbs... mmmm... herbs and fried goodness.