Nuoc cham with shredded carrots and daikon

Yield: 1 Servings

Measure 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


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. From Gemini's MASSIVE MealMaster collection at

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