Nước chấm

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Nước chấm is a Vietnamese "dipping sauce" that is served quite frequently as a condiment. While it is referred to as a sauce, this is a misnomer, as the consistency is close to water, and is clear, with an orangey-brown color to it. The basic recipe is:

1 part lime/lemon juice. Vinegar has also been known to be used in a pinch.
1 part fish sauce.
1 part sugar.
2 parts water.

To this, people will typically add minced garlic, chopped or minced serrano peppers, and in some instances, shredded carrot, etc.

It is often prepared hot on a stove to melt the sugar more quickly, then cooled. The flavor varies depending on the individual's preference of putting in more of a certain ingredient, but is generally is described as pungent and distinct, sweet yet sour, and sometimes hot.

Nước chấm is typically served with:

Cơm tấm, or "Broken rice".
Chả giò, also known as springrolls.
Gỏi cuốn, which are sometimes referred to erroneously as "Rice paper Rolls".
Bánh Xèo, a crepe made out of rice flour and coconut milk, pan-fried like American omelette but stuffed with pork, shrimp, and bean sprouts.
Bánh hõi, very thin vermicelli that has been layered into sheets, and separated by thin layers of mo hanh (scallions in oil)