| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Vietnamese | Sauce | 2 | Servings |
INGREDIENTS
| 2 | Dried red chilies | |
| 2 | Cloves garlic | |
| 1/2 | t | Sugar |
| 2 | T | Fish sauce |
| 1 | T | Vinegar |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1298.7mg
Potassium: 369mg
Carbohydrates: 14.3g
Fiber: <1g
Sugar: 1.3g
Protein: 2.5g