Nuoc cham sauce recipe
- Cuisine: Vietnamese
- Prep Time: 5 min(s)
- Makes 1 ½ cups
Nuoc cham is the key dipping sauce and accompanies salads as well as many other dishes. The main ingredient is fish sauce.
Ingredients1 garlic clove
3 small red chillies
140 ml first-grade fish sauce (nuoc mam nhi)
130 g sugar
2 tbsp water
juice of 1 lemon
PreparationPound the garlic and chillies to a paste in a mortar. Combine the fish sauce, sugar, water and lemon juice in a bowl. Stir thoroughly until the sugar has dissolved. Stir in the garlic and chilli paste; the chilli should float on the surface.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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