Nuoc cham sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Cloves garlic, peeled and |
| Chopped | ||
| 1 | Serrano chiles, seeded and | |
| 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 |
| Sliced | ||
| 2 | Whole medium carrots, | |
| Peeled | ||
| 1 | large | Turnip, peeled and sliced |
| Into matchsticks using a | ||
| Mandolin | ||
| 1 | Gourmet cucumber, scored and | |
| Split | ||
| 3 | tablespoons | Fresh mint, chiffonade |
Directions
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