Nuoc cham dipping sauce
3 /4 cup
Ingredients
| Quantity | 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 |
Directions
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