Cold sauce: Nuoc Cham

Recipe Author: Conne Ward Cameron

Although it will keep up to two weeks in the refrigerator, nuoc cham is best when freshly made.

Ingredients:

3 Thai bird chilies or 1 serrano chili, or to taste 1 clove garlic, sliced 3 tablespoons sugar 2/3 cup warm water 1 1/2 tablespoons fresh lime juice 5 tablespoons fish sauce 2 tablespoons finely shredded carrots for garnish (optional)

Preparation:

Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic, and sugar in a mortar and pound into a coarse, wet paste. (If you don’t have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

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