Nouc cham
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | garlic cloves; finely chopped | |
| 1.00 | fresh hot chili pepper (abt 1 1/2 l; ong ), finely chop | |
| 1.00 | tablespoon | sugar; plus |
| 1.00 | teaspoon | sugar |
| ½ | lime | |
| ¼ | cup | fish sauce |
| 5.00 | tablespoon | water |
Directions
In a small bowl place garlic and chili. Squeeze in the lime and using a small knife, remove some of the pulp. Add the fish sauce, and water. Mix well, place in a nice bowl, and set aside. This recipe yields about ¾ cup of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000