Nuoc cham sauce

Yield: 4 servings

Measure Ingredient
2 smalls Cloves garlic, peeled and
\N \N Chopped
1 \N Serrano chiles, seeded and
\N \N Chopped
2 tablespoons Sugar
¼ cup Rice vinegar
1 tablespoon Lemon juice
1 tablespoon Lime juice
¼ cup Vietnamese fish sauce
½ cup Soy oil
½ small Red onion, peeled and thinly
\N \N Sliced
2 \N Whole medium carrots,
\N \N Peeled
1 large Turnip, peeled and sliced
\N \N Into matchsticks using a
\N \N Mandolin
1 \N Gourmet cucumber, scored and
\N \N Split
3 tablespoons Fresh mint, chiffonade

Cut the vegetables and make the salad .

Blend salad ingredients and toss in ½ cup of Nuoc Cham Sauce.

To Serve:

Artfully arrange the salad at one end and two crabcakes at the other.

Drizzle the Chipotle sauce in between the two in a zig zag pattern.

Wine Suggestion: Sauvignon Blanc.

Yield: 12 crabcakes, or 6 first course servings.

CHEF DU JOUR RICK MOONEN SHOW #DJ9321

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