Free Recipe Nuoc Cham (Vietnamese Chili Sauce)
Recipe Type: S Recipes
Recipe Preparation: steam
Cooking Ingredients for Nuoc Cham (Vietnamese Chili Sauce) Recipe
2 Dried red chilies
2 Cloves garlic
1/2 ts Sugar
2 tb Fish sauce
1 tb Vinegar
1 tb Lemon juice
Nuoc Cham (Vietnamese Chili Sauce) Preparation
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.
Cooking Temperature:
Recipe Serves: 2
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