Nuoc Cham (Hot Vietnamese Sauce for Dipping) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A Vietnamese condiment sauce made mainly with chilies, garlic and fish sauce. This version is from A little Vietnamese Cookbook by Terry Tan. You can add fresh coriander and other herbs, chopped ginger, nuts, pineapple, spring onions etc. Also great to spice up plain rice. Ingredients:
4 red chilies (hot ones!) |
2 garlic cloves |
1 teaspoon sugar |
2 limes, peeled and chopped |
1 tablespoon hot water |
1 tablespoon vinegar |
5 tablespoons fish sauce (nuoc mam) |
Directions:
1. Remove stalks from chilies and de-seed, if you like a milder dip, though this defeats the purpose of this sauce.
2. Pound garlic in a pestle or a food processor.
3. Add chilies one by one and keep processing until you have a fine paste.
4. Add sugar and lime pieces and continue to process.
5. Remove to a small bowl (out of the pestle but leave in processor).
6. Add water, vinegar and fish sauce; mix well.
7. Keeps well in airtight container in the fridge.
|
|