Nuoc Cham (Vietnamese Hot Sauce)


Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Sauces                           Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Garlic clove minced
   1      tsp           Lime peel minced
     1/4  tsp           Pepper flakes red -- crushed
   2      tsp           Lime juice
   2      tbsp          Fish sauce
   3      tbsp          Water
   2      tsp           Sugar

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.

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 Nuoc Cham  (Vietnamese Chili Sauce for dipping)

 2 Dried red chilies
 2 Cloves garlic
 1/2 t Sugar
 2 T Fish sauce
 1 T Vinegar
 1 T Lemon juice

      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. 

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