astray recipes: Nuoc cham (vietnamese chili sauce)

Measure	Ingredient
2	Dried red chilies
2	Cloves garlic
½ teaspoon	Sugar
2 tablespoons	Fish sauce
1 tablespoon	Vinegar
1 tablespoon	Lemon juice

Measure

Ingredient

Dried red chilies

Cloves garlic

½ teaspoon

Sugar

2 tablespoons

Fish sauce

1 tablespoon

Vinegar

1 tablespoon

Lemon juice

Nuoc Cham (Vietnamese Chili Sauce for dipping) Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition. This makes enough for 2-4 people.

From "Great Asia Steambook" by Irene Wong. Published by Taylor and Ng, distributed by Random House. 1977. ISBN 0-912738- 11-1.

Variations: use green serrano chilies instead of dried red ones, lime juice instead of the lemon juice or palm sugar instead of granulated. If you make it in a food processor, don't over process. It should have small chunks of each ingredient rather than being a homogeneous liquid.

Fish sauce is a liquid made with anchovies and salt. It's not really fishy tasting. Look for it in the oriental section of supermarkets or at markets catering to Asian clientele.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

nuoc cham (vietnamese chili sauce)