Serves 4

Ingredients

¼ cup dried cranberries
¼ cup warm water (for soaking)
2 Tbsp fish sauce
2 Tbsp lime juice
4 cloves garlic, finely minced
1 small red chili, finely chopped (optional)
2–3 Tbsp water (to thin, as needed)

METHOD

Soak the dried cranberries in ¼ cup warm water for 5 minutes to soften. Transfer the soaked cranberries along with the soaking liquid into a blender. Blend until smooth. Pour the cranberry mixture into a bowl. Add fish sauce, lime juice, garlic, and chili. Stir well. Add 2–3 Tbsp water to adjust the consistency to a light, pourable dipping sauce (nuoc cham). Serve with fresh spring rolls, grilled prawns, chicken skewers, or rice paper rolls.