Recipe Archives->Asian Sea->Nuoc Cham 02

Nuoc Cham (Vietnamese Fish Sauce)

4 red chilies
2 garlic cloves
1 teaspoon sugar
2 limes, peeled and chopped
1 tablespoon hot water
1 tablespoon vinegar
5 tablespoons fish sauce (nuoc mam)

Remove stalks from chilies and de-seed if you want a milder dip,
though this defeats the purpose of nuoc cham. Pound garlic in a
pestle and add chilies one by one, processing until you get a fine
paste. Add sugar and lime pieces and pound to a pulp.  Remove to a
small sauce bowl and add water, vinegar, and fish sauce. Mix well
and serve.

Variations on the sauce can include chopped coriander, chopped
ginger, pineapple and any fresh herbs.

Printable version: nuoc-cham02.txt.