Name: Nuoc Cham (Vietnamese Chili Sauce)
Ingredients: 2 Dried red chilies; 2 Cloves garlic; 1/2 ts Sugar; 2 tb Fish sauce; 1 tb Vinegar; 1 tb Lemon juice

CATEGORY	CUISINE	TAG	YIELD
Seafood	Vietnamese	Sauce	2	Servings

INGREDIENTS

2		Dried red chilies
2		Cloves garlic
1/2	ts	Sugar
2	tb	Fish sauce
1	tb	Vinegar
1	tb	Lemon juice

INSTRUCTIONS

Nuoc Cham  (Vietnamese Chili Sauce for dipping)
Mince chilies and garlic finely and place in a mortar. Mash with the heel
of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish
sauce, vinegar and lemon juice, stirring between each addition. This makes
enough for 2-4 people.
From "Great Asia Steambook" by Irene Wong. Published by Taylor and Ng,
distributed by Random House. 1977. ISBN 0-912738- 11-1.
Variations: use green serrano chilies instead of dried red ones, lime juice
instead of the lemon juice or palm sugar instead of granulated. If you make
it in a food processor, don't over process. It should have small chunks of
each ingredient rather than being a homogeneous liquid.
Fish sauce is a liquid made with anchovies and salt. It's not really fishy
tasting. Look for it in the oriental section of supermarkets or at markets
catering to Asian clientele.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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