Salsa Ratings - Nuoc Cham (Vietnamese Dipping Sauce)

Nuoc Cham (Vietnamese Dipping Sauce)

Written by Editor

Wednesday, 21 May 2008

Recipe from: SAVEUR
Servings: 1 1/3 cups

This classic Vietnamese condiment — balancing sweet, spicy, and sour flavors — is an essential accompaniment to fried spring rolls. It's also great with grilled beef or pork.

4 tablespoon sugar
2 cloves garlic
2 stemmed Thai chile, phrik ki nu
1 cup warm water
4 tablespoons fish sauce
2 tablespoons fresh lime juice
1/8 cup julienned carrot

Pile 1 tablespoon sugar, garlic, and 1 chile on a cutting board and roughly chop together. Using the side of the knife, scrape the garlic-chile mixture into a rough paste. Transfer paste to a medium bowl and whisk in 3 tablespoons sugar and 1 cup warm water until the sugar dissolves. This will take about 30 seconds. Whisk in 4 fish sauce, lime juice, 1 small stemmed chile sliced into thin rings, and julienned carrot. Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to come together; stir well before serving. The sauce will keep for up to 2 weeks in the refrigerator.

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