Nuoc Cham

Yields about 1 cup.

by Nancie McDermott
from Fine Cooking
Issue 72
Last Edit Date: 6/9/2011 4:39:30 PM

Sweet, salty, tangy, and spicy, this is the classic Vietnamese dipping sauce.

more about:

2 Tbs. finely chopped fresh garlic
1/4 cup granulated sugar
1 tsp. chile-garlic sauce (tuong ot toi)
6 Tbs. fish sauce
1/4 cup fresh lime juice

Combine the garlic, sugar, and chile-garlic sauce in a large mortar and mash to a paste. (Or combine them on your cutting board and mash to a coarse paste using a fork and the back of a spoon.) Scrape the paste into a small bowl and add the fish sauce, lime juice, and 6 Tbs. water. Whisk until the sugar dissolves. Serve in individual bowls for dipping or refrigerate, covered, for up to a week.

nutrition information (per serving):
Size : per 1 oz. (approx. 2 Tbs.); Calories (kcal): 34; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 1043; Cholesterol (mg): 0; Fiber (g): 0;