Nuoc cham with shredded carrots & daikon
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Garlic cloves, crushed |
| 1 | small | Fresh red chile pepper, seeded and minced |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Fresh lime or lemon juice |
| ¼ | cup | Rice vinegar |
| ¼ | cup | Nuoc mam (Vietnamese fish sauce) |
| 1 | small | Carrot, shredded |
| 1 | small | Daikon or turnip, peeled and shredded |
| 1 | teaspoon | Sugar |
| 1 | large | Head of Boston lettuce, separated into individual leaves |
| 1 | bunch | Scallions, cut 2\" lengths |
| 1 | cup | Coriander leaves |
| 1 | cup | Mint leaves |
| 1 | cup | Fresh Asian or regular basil leaves |
| 1 | Cucumber, peeled in alternating strips, halved lengthwise and sliced crosswise | |
| 4 | ounces | Fresh bean sprouts |
Directions
VEGETABLE PLATTER
Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and ¼ cup water. Stir to blend. (Alternately, combine all ingredients in a food processor or blender and process for 30 seconds, until the sugar dissolves. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir.
On a large platter, decoratively arrange the vegetable ingredients in separate groups.