Fish Sauce (nuoc Cham Dipping Sauce) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Crushed hot red pepper,
1: Table spoon distilled white vinegar,
1/2 cup: Fish sauce, (nuoc mam (Available at Asian Markets))
1/4 cup: Fresh lime juice,
1 small: Carrot-finely shredded, rinsed and squeezed dry
2 small: Garlic cloved, minced
1/2 cup: Sugar,
Directions:
1) In a small dish, soak the hot pepper in the vinegar for 2 minutes.
2) In a small bowl, combine the fish sauce, lime juice, carrot,
garlic and sugar. Stir in 1 1/2 cups warm watter and the hot
pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room
temperature. Store the sauce ina jar in the refrigerator for up to
30 days.
Source from luhu.jp
2) In a small bowl, combine the fish sauce, lime juice, carrot,
garlic and sugar. Stir in 1 1/2 cups warm watter and the hot
pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room
temperature. Store the sauce ina jar in the refrigerator for up to
30 days.
Source from luhu.jp