Nuoc Cham (vietnamese Hot Sauce) #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Vietnamese | Sauce | 2 | Servings |
INGREDIENTS
| 1 | Clove garlic, minced | |
| 1 | t | Lime peel, minced |
| 1/4 | t | Crushed red pepper flakes |
| 2 | t | Lime juice |
| 2 | T | Fish sauce |
| 3 | T | Water |
| 2 | t | Sugar |
INSTRUCTIONS
Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: Used on vegetables, meats and fish by the Vietnamese. Garry Howard - Cambridge, MA - garhow@a4450gh.esr.hp.com 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: 21
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 16.1mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 4.4g
Protein: <1g