| 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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