nuoc cham dipping sauce
- Categories
- Vietnamese
- Condiment
- Salsa/sauce
- Dip
- Yield
- 3 /4 cup
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| 2 | Cloves garlic |
| 2 | Fresh chile peppers, preferably Serrano |
| 1 tablespoon | Sugar |
| 3 tablespoons | Fish sauce |
| 2½ tablespoon | Fresh lime juice |
| 4 tablespoons | Water |
This sauce truly defines Vietnamese cuisine. It goes well with deep fried, roasted and grilled foods. [Amen! S.C.] In a mortar, pound the garlic, chile pepper and sugar into a paste.
(Or blend in a food processor or blender.) [It's better in a mortar.
Trust me... S.C.] Transfer mixture to a bowl and add fish sauce, lime juice and water; stir to blend. Allow mixture to sit for 5 minutes or until ready to serve. Strain mixture into dipping saucers. [Not me--I prefer a chunky texture. S.C.]
Makes about ¾ cup.
Submitted By JOELL ABBOTT On 10-24-94
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