Description: Nuoc Cham is a delicious traditional Vietnamese sauce. It brings out the flavor of Fish Sauce, and has a very bright and clean flavor. It is often served as a dipping sauce for fresh spring rolls in restaurants. All quantities can be adjusted to taste (and you can even add new ingredients!). This can be purchased pre-made in many Asian stores (but I prefer making it myself)
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3 cloves Garlic, finely chopped
3 Chili Pepper, Use a red chili, (or dreid chilis). Chopped fine
2 ounces Fish Sauce
4 ounces Water
2 ounces Rice Vinegar
2 ounces Sugar, Superfine sugar is easiest, as it disolves faster
Lemon Juice, The juice from one lemon
1 tsp Mirin, (optional. This is not traditional in Thai dishes, but I like the flavor)
1 Tbsp Lemon Grass, Sliced into small disks
Mix all ingredients except the lemon juice in a small pot. Heat over medium-low heat but do not boil. The mix should get to about 130 degrees. Remove from heat and allow to cool. Add lemon juice.
This sauce will be best after it has been refrigerated for a day (so the flavors from the hot peppers, garlic and lemon grass can fully flavor the sauce) but it is still good right away!
This sauce will be best after it has been refrigerated for a day (so the flavors from the hot peppers, garlic and lemon grass can fully flavor the sauce) but it is still good right away!
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-The Cook's Compass team
16 August 2007
Please use the links below to send us a comment or participate in our forum.
Thank you!
-The Cook's Compass team
16 August 2007
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