|Name:||Nuoc Cham||Contributor:||Iliana Filby|
|Description:||Vietnamese Garlic Lime Sauce||Posted:||1998-07-08|
|Key words:||chile, lime||Category:||Sauces|
|Ingredients:||1-2 tiny red bird/Thai chilis (I used my dried ones reconstituted in a bit of
warm water when the peppers aren't in season)
1 generous tsp of ground chili paste
2-3 cloves garlic
2/3 c hot water
1/4-1/3 c sugar
1/3 c fish sauce
2 generous Tbsps lime juice (with as much pulp as you can reasonably get)
|Preparation:||In your little food-prep-processor machine (or a mortar and pestle), smoosh/mince first 3 ingredients.
In a glass or ceramic bowl, mix hot water and sugar. Stir until sugar is dissolved. Add the paste, fish sauce and lime juice.
Mix and cool, and then serve with bits of grated carrot and thin-sliced scallions floating on the surface.