nuoc cham (fish sauce)

2 Servings
1 teaspoon Crushed hot red pepper
Table spoon distilled white vinegar
½ cup Fish sauce (nuoc mam (Available at Asian Markets))
¼ cup Fresh lime juice
1 small Carrot-finely shredded, rinsed and squeezed dry
2 smalls Garlic cloved, minced
½ cup Sugar

1) In a small dish, soak the hot pepper in the vinegar for 2 minutes.

2) In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1½ cups warm watter and the hot pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room temperature. Store the sauce ina jar in the refrigerator for up to 30 days.

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