Serving

Nuoc Cham
Vietnam
Makes
Effort:
Sched:
DoAhead:		 5 oz
*
15 min  
Best  		 This essential Vietnamese condiment is used for both dipping and sprinkling. There are countless minor variations, such as adding finely chopped shallots, chopped nuts or herbs. Many versions use only Lime Juice, but this version with rice vinegar will last longer in the fridge. Exact color will vary with how red your chilis are and how many you use.





4
2
3
1
1/2
5
cl
T
T
T
T 		Thai Chili, red
Garlic
Lime Juice
Rice Vinegar
Palm Sugar (1)
Fish Sauce
  1. Chop CHILIS and GARLIC fine, then pound to a paste in a mortar (or use a mini-prep food processor).
  2. Mix in LIME JUICE, Vinegar, Sugar and Fish Sauce.
  3. Let it rest 20 minutes or so before using. Packed in a small tightly covered jar this will keep a month or so in the refrigerator.
NOTES:
  1. Palm Sugar   If you do not have this use a partially refined sugar like Turbinado. Slightly different flavor but acceptable.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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